Creamless Penne Pasta Primavera with Olive Oil and Garlic
Bright, vibrant, and packed with wholesome flavors, this Creamless Penne Pasta Primavera with Olive Oil and Garlic is a light yet satisfying dish that's perfect for a quick weeknight dinner or an elegant meatless meal. This recipe swaps heavy cream for the simplicity of extra virgin olive oil and reserved pasta water, creating a silky, flavorful coating that lets the fresh, colorful vegetables shine. Crisp-tender zucchini, yellow squash, red bell peppers, asparagus, and juicy grape tomatoes are delicately sautéed and seasoned with garlic, fresh basil, parsley, and a touch of red pepper flakes for a subtle kick. Ready in just 35 minutes, this pasta primavera is a must-try for those seeking a healthy, dairy-free twist on a classic Italian favorite. Top it with grated Parmesan cheese for extra indulgence or keep it vegan-friendly for a plant-based dinner that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 0.25 cup extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 medium red bell pepper, julienned
- 1 bunch asparagus spears, trimmed and cut into 2-inch pieces
- 1.5 cups grape tomatoes, halved
- 0.25 cup fresh basil leaves, chopped
- 0.25 cup fresh parsley, chopped
- 0.25 tsp crushed red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until just golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Add the zucchini, yellow squash, red bell pepper, and asparagus to the skillet. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still crisp.
Add the halved grape tomatoes to the skillet and cook for an additional 2-3 minutes, just until they soften slightly.
Reduce the heat to low and return the cooked pasta to the skillet, tossing it with the vegetables to combine.
Slowly add reserved pasta water, a few tablespoons at a time, to help coat the pasta and vegetables evenly, as needed. Stir gently to create a light sauce.
Season the dish with salt, black pepper, and crushed red pepper flakes (if using). Toss to distribute the seasoning evenly.
Remove the skillet from heat and stir in the chopped basil and parsley.
Serve immediately, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 305.2 g | 111% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 27.7 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1064 mg | 82% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4134 mg | 88% | |
*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.
