Description
A vibrant and fresh pasta dish loaded with seasonal vegetables and tossed in a light Parmesan and olive oil sauce. Pasta Primavera is the perfect balance of comfort and freshness, ideal for spring and summer meals.
Ingredients
- Penne Pasta: 12 ounces
- Olive Oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Carrots: 2 medium, julienned
- Zucchini: 1 medium, sliced into half-moons
- Yellow Squash: 1 medium, sliced into half-moons
- Red Bell Pepper: 1 large, thinly sliced
- Cherry Tomatoes: 1 cup, halved
- Frozen Peas: 1/2 cup
- Parmesan Cheese: 1/3 cup, grated
- Fresh Basil: 1/4 cup, chopped
- Salt and Pepper: To taste
- Pasta Water: 1/2 cup, reserved
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- While pasta cooks, heat olive oil in a large skillet over medium heat and sauté garlic for 30 seconds.
- Add carrots and sauté for 2 minutes, then stir in zucchini, yellow squash, and red bell pepper. Cook for 5 to 7 minutes until tender-crisp.
- Add cherry tomatoes and peas. Sauté for 2 more minutes.
- Drain pasta, reserving 1/2 cup of the cooking water, then add pasta to the skillet with the vegetables.
- Pour in reserved pasta water and toss everything together over low heat.
- Stir in Parmesan cheese and fresh basil. Season with salt and pepper to taste.
- Serve warm with extra Parmesan and basil on top if desired.
Notes
- Use evenly sliced vegetables for even cooking.
- Don’t skip the pasta water, it helps bind the sauce to the pasta.
- Add a splash of lemon juice for extra brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 12mg
Keywords: Pasta Primavera, vegetable pasta, vegetarian pasta, quick dinner, healthy pasta