Pasta Primavera Verde
Brighten up your dinner menu with the vibrant and flavorful Pasta Primavera Verde, a celebration of fresh seasonal greens and zesty citrus. This easy-to-make recipe features tender penne pasta tossed with a medley of asparagus, zucchini, sweet green peas, and wilted spinach, all infused with the fragrant aroma of garlic and fresh herbs like basil and parsley. A pop of lemon zest and juice adds a refreshing tang, while a sprinkle of optional Parmesan cheese lends a creamy, savory finish. Ready in just 35 minutes, this light and wholesome dish is perfect for weeknight dinners or as a stunning centerpiece for gatherings. Serve it warm with a drizzle of olive oil and garnish with extra herbs for a meal that’s as beautiful as it is delicious. Perfect for those seeking a vegetarian pasta recipe loaded with fresh flavors and healthy greens!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 250 grams asparagus, trimmed and cut into 2-inch pieces
- 1 medium zucchini, diced
- 1 cup green peas, fresh or frozen
- 2 cups baby spinach
- 1 cup fresh basil leaves, chopped
- 0.5 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.25 cup grated parmesan cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest. Set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the asparagus and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
Stir in the green peas and cook for another 2 minutes. Add the spinach and stir until wilted, about 1 minute.
Reduce the heat to low and stir in the basil, parsley, lemon zest, and lemon juice.
Add the cooked penne pasta to the skillet and toss to combine with the vegetables and herbs.
If the mixture is too dry, add a few tablespoons of the reserved pasta cooking water until the desired consistency is reached.
Season with salt and black pepper to taste. Toss well to ensure everything is evenly coated.
If desired, sprinkle grated parmesan cheese over the pasta before serving.
Serve the Pasta Primavera Verde warm with an extra garnish of fresh herbs and a drizzle of olive oil.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 19.8 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1375 mg | 106% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 3900 mg | 83% | |
*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.
