Description
Enjoy a taste of spring with this colorful and flavorful Pasta Primavera recipe. Loaded with seasonal vegetables and tossed in a light Parmesan and basil sauce, this vegetarian pasta dish is perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta:
- 12 ounces penne pasta
Vegetables:
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup fresh peas or frozen peas, thawed
Additional:
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Extra Parmesan for serving
Instructions
- Cook the pasta: Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat olive oil. Add red onion, cook until slightly softened. Add garlic, bell peppers, zucchini, squash, asparagus, and peas. Cook until tender-crisp.
- Combine: Add cherry tomatoes to the skillet. Add cooked pasta, toss to combine. Remove from heat, stir in Parmesan, basil, red pepper flakes, salt, and pepper.
- Serve: Serve immediately with extra Parmesan cheese.
Notes
- Feel free to swap in your favorite seasonal vegetables.
- Add cooked chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 15mg
