Pasta Primavera

Pasta Primavera isn’t only for spring and summer season, this is a veggie packed pasta dish that’s perfect yr spherical! It has this kind of gratifying taste and it’s flexible recipe so that you can add special varieties of veggies you would possibly have already got handy.

There’s lot of things i love about this Pasta Primavera. It’s a notable way to feature loads of greens into your meal, it’s a first rate way to use up all the ones greens inside the refrigerator, it’s filling and pleasurable, it makes a delicious important dish or works well as a aspect dish (that you’ll get greater servings).

And of path, it’s awesome tasty! i like that garlic, parmigiano and lemon flavor you get over each unmarried bite. have you heard of the Mediterranean weight loss plan? And did you realize pasta is part of this wholesome manner of eating inspired by means of the conventional dietary patterns of the Mediterranean place? It includes an expansion of quality meals companies that must be eaten often in affordable portions, such as pasta.


  • 10 oz. dry Barilla Penne Pasta
  • 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 (heaping) 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


  1. 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.
  2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  3. Add red onion and carrot and saute 2 minutes.
  4. Add broccoli and bell pepper then saute 2 minutes.
  5. Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 
  6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  7. 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.
  8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
  9. Recipe source: Cooking Classy

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