Pasta Primavera
The ultimate comfort food for spring! Pasta Primavera is bursting with fresh vegetables and flavors, making it the perfect easy weeknight dinner. You won't want to miss out on this vibrant and delicious dish!
Equipment
- Chef's Knife
- Skillet
- Peeler
- Large Pot
Ingredients
- 10 oz dry Barilla Penne Pasta
- to taste Salt
- 1/4 cup olive oil
- 1/2 medium red onion sliced
- 1 large carrot peeled and sliced into matchsticks
- 2 cups broccoli florets cut into matchsticks
- 1 medium red bell pepper sliced into matchsticks
- 1 medium yellow squash sliced into quarter portions
- 1 medium zucchini sliced into quarter portions
- 3-4 cloves garlic cloves minced
- 1 cup grape tomatoes halved through the length
- 2 tsp dried Italian seasoning
- 1/2 cup pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan *divided
- 2 Tbsp chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile, heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and sauté for 2 minutes.
- Add broccoli and bell pepper then sauté for 2 minutes.
- Add yellow squash and zucchini then sauté for 2-3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and sauté for 2 minutes longer.
- Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed, and toss while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley, then serve with remaining parmesan on top.
Notes
- Tip: If you want it cheesier, use 1 cup parmesan.