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Pasta Primavera Recipe

Pasta Primavera Recipe


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4.7 from 30 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delightful and colorful Pasta Primavera recipe that celebrates the freshness of spring vegetables. This vegetarian dish is a perfect harmony of flavors and textures, tossed in a light lemon and basil sauce.


Ingredients

Scale

Pasta:

  • 12 ounces penne pasta

Vegetables:

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 small red bell pepper, sliced
  • 1 small yellow squash, sliced
  • 1 small zucchini, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup frozen peas, thawed

Additional:

  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Boil the penne pasta until al dente, then drain and set aside, reserving some pasta water.
  2. Sauté vegetables: In a skillet, sauté garlic, bell pepper, squash, zucchini, and broccoli until tender.
  3. Add remaining vegetables: Stir in cherry tomatoes and peas, cooking for a few more minutes.
  4. Combine: Add the cooked pasta to the skillet with reserved water. Toss well.
  5. Finish: Remove from heat, mix in Parmesan, basil, and lemon juice. Season and serve hot.

Notes

  • Enhance protein by adding chicken, shrimp, or tofu.
  • Opt for whole wheat or gluten-free pasta if desired.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 390
  • Sugar: 7g
  • Sodium: 210mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 10mg