Pasta Primavera
Transform your weeknight dinners with this vibrant and flavor-packed Pasta Primavera, a delightful celebration of fresh, seasonal vegetables and zesty Mediterranean flavors. In just 35 minutes, this recipe combines al dente penne pasta with a medley of sautéed red bell peppers, zucchini, yellow squash, asparagus, and juicy cherry tomatoes, creating a rainbow of color and texture in every bite. Accented with fragrant garlic, a hint of bright lemon zest, and a generous sprinkle of freshly grated Parmesan and basil, this dish is as comforting as it is refreshing. Perfect on its own or paired with a light salad, it's an easy one-pan meal that’s vegetarian-friendly, customizable, and sure to become a family favorite. Cook Pasta Primavera today and enjoy a healthy, delicious dinner bursting with freshness and flavor!
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, sliced into half-moons
- 1 medium Yellow squash, sliced into half-moons
- 1.5 cups Cherry tomatoes, halved
- 1 cup Asparagus spears, trimmed and cut into 2-inch pieces
- 0.5 cup Fresh basil, chopped
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoons Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
Instructions
Bring a large pot of salted water to boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set pasta aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the red bell pepper, zucchini, yellow squash, and asparagus to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are tender but still crisp.
Stir in the cherry tomatoes and cook for another 2-3 minutes, until they just start to soften.
Reduce the heat to low and add the cooked pasta to the skillet with the vegetables. Toss together to combine.
Stir in the reserved pasta water, salt, black pepper, lemon zest, and lemon juice. Toss well until the pasta is fully coated and the mixture is well integrated.
Remove from heat and sprinkle with Parmesan cheese, fresh basil, and red pepper flakes if using. Toss gently to combine.
Serve warm in bowls or plates and garnish with additional Parmesan cheese and basil, if desired.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 294.2 g | 107% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 24.1 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3190 mg | 68% | |
*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.
