Light Pasta Primavera
Brighten up your dinner table with Light Pasta Primavera, a vibrant and healthy dish packed with fresh, seasonal vegetables and full-bodied flavor. This easy 35-minute recipe combines al dente penne pasta with a medley of zucchini, asparagus, cherry tomatoes, carrots, and more, all lightly sautéed in fragrant garlic and olive oil. Wilted spinach, a sprinkle of Parmesan cheese, and optional fresh basil add a finishing touch of indulgence to this wholesome meal. Perfect for a quick weeknight dinner or a crowd-pleasing vegetarian option, this pasta primavera recipe is a celebration of colorful ingredients and simple cooking techniques. Serve it hot and enjoy the perfect balance of comfort and freshness in every bite!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1.5 cups cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 1 large yellow bell pepper, julienned
- 1 cup asparagus, trimmed and chopped into 2-inch pieces
- 1 large carrot, julienned or shredded
- 2 cups spinach
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Add the cherry tomatoes, zucchini, yellow bell pepper, asparagus, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Stir in the spinach and cook for another 1-2 minutes, or until wilted.
Add the cooked pasta to the skillet and toss to combine. If the mixture seems dry, add a few tablespoons of the reserved pasta cooking water until the desired consistency is reached.
Season the pasta with salt, black pepper, and crushed red pepper flakes, if using.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta. Toss to combine.
Garnish with fresh basil, if desired, and serve immediately.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 29.2 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3416 mg | 73% | |
*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.
