Delicious Pasta Primavera Recipe
This vibrant and fresh pasta primavera recipe delivers a perfect weeknight meal packed with colorful vegetables and a light lemon-olive oil sauce. Quickly prepared in about 30 minutes, it’s a healthy, customizable dish that is family-friendly and bursting with flavor, featuring penne pasta sautéed with an assortment of fresh vegetables and finished with Parmesan cheese and herbs.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Pasta:
- 10 oz penne pasta
- 1/2 cup pasta water (reserved from cooking pasta)
For the Vegetables and Sauce:
- 1 medium red bell pepper, sliced
- 1 cup grape tomatoes, halved
- 2 tsp dried Italian herbs
- 1 large carrot, sliced into 1/4-inch rounds
- 3–4 garlic cloves, minced
- 1 medium zucchini, sliced
- 1/2 medium red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1/4 cup olive oil (e.g., Kirkland Signature Organic olive oil)
- 1 medium yellow squash, sliced
- 2 tbsp fresh lemon juice
- Salt, as needed
- 1/2 cup grated Parmesan cheese
- 2 cups broccoli florets (cut into small pieces)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté the Vegetables: Heat olive oil in a 12-inch deep skillet over medium-high heat. Add sliced red onion and carrot, sauté for about 2 minutes until they start to soften.
- Finish Cooking the Veggies: Add broccoli florets and red bell pepper to the skillet, sauté for another 2 minutes. Then add yellow squash and zucchini, cooking for an additional 2 to 3 minutes until vegetables are nearly tender.
- Add Aromatics and Seasoning: Stir in minced garlic, halved grape tomatoes, and dried Italian herbs. Sauté everything together for 2 more minutes until fragrant and tomatoes start to soften.
- Combine Pasta and Vegetables: Transfer the sautéed vegetables to the pot or large serving bowl. Add the drained pasta and drizzle with fresh lemon juice. Season with salt to taste. Toss everything together, gradually adding reserved pasta water as needed to create a smooth, silky sauce that coats the pasta and vegetables evenly.
- Add Cheese and Serve: Mix in 1/4 cup grated Parmesan cheese and fresh chopped parsley. Toss well and serve immediately, topped with the remaining Parmesan cheese for extra flavor.
Notes
- Do not overcook the vegetables to avoid mushy texture; add them in order of cooking time for even results.
- Reserve pasta cooking water to adjust sauce consistency and enhance smoothness.
- Customize the recipe by using any medium-sized pasta shape or swapping vegetables like asparagus, snap peas, or mushrooms.
- For dairy-free options, replace Parmesan with nutritional yeast or omit cheese.
- Use fresh herbs for stronger flavor or dried herbs in reduced quantities.
- Leftover pasta primavera can be stored in an airtight container in the fridge for up to 4 days; reheat gently with a splash of water or olive oil.
- For best flavor, sauté the vegetables until they develop a light golden color and season each layer with salt as you cook.
Keywords: pasta primavera, easy pasta recipe, vegetable pasta, penne pasta, quick weeknight dinner, Italian pasta, healthy pasta dish, vegetarian pasta
Find it online: https://reemcook.com/delicious-pasta-primavera-recipe/
