Balsamic Pasta Primavera
Elevate your weeknight dinner game with Balsamic Pasta Primavera, a vibrant, flavor-packed dish that celebrates fresh vegetables and tangy balsamic glaze. This recipe pairs al dente penne pasta with a medley of sautéed red bell peppers, zucchini, yellow squash, broccoli, and juicy cherry tomatoes for a rainbow of colors and textures. Enhanced with aromatic garlic, Parmesan cheese, and fresh basil, the balsamic-infused sauce ties everything together in a symphony of zesty and savory flavors. Ready in just 40 minutes, this vegetarian delight is perfect for busy evenings and can be customized with your favorite seasonal produce. Serve warm and finish with an extra sprinkle of Parmesan for a wholesome, restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 3 tablespoons Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Zucchini
- 1 medium, diced Yellow squash
- 1 cup, halved Cherry tomatoes
- 1 cup Broccoli florets
- 3 cloves, minced Garlic
- 3 tablespoons Balsamic vinegar
- 1 cup, grated Parmesan cheese
- 0.25 cup, chopped Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, zucchini, yellow squash, broccoli florets, and a pinch of salt. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add the cherry tomatoes and cook for another 2 minutes, allowing them to slightly soften.
Stir in the balsamic vinegar, reserved pasta water, and the remaining tablespoon of olive oil. Toss to combine the vegetables with the balsamic glaze.
Add the cooked pasta to the skillet and toss to coat evenly with the vegetables and sauce. Cook for 2-3 minutes to allow the flavors to meld.
Season with black pepper, crushed red pepper flakes, and additional salt to taste.
Remove from heat and mix in the grated Parmesan cheese and chopped basil leaves.
Serve warm, garnished with extra Parmesan and basil if desired.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 35.8 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1079 mg | 83% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
