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
- Cook the pasta: Boil the penne pasta until al dente, then drain and set aside, reserving some pasta water.
- Sauté vegetables: In a skillet, sauté garlic, bell pepper, squash, zucchini, and broccoli until tender.
- Add remaining vegetables: Stir in cherry tomatoes and peas, cooking for a few more minutes.
- Combine: Add the cooked pasta to the skillet with reserved water. Toss well.
- 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
