Pasta Primavera with Cherry Tomato Sauce
Bright, fresh, and bursting with colorful veggies, this Pasta Primavera with Cherry Tomato Sauce is a delightful celebration of seasonal flavors. Featuring tender penne pasta tossed in a light, homemade cherry tomato sauce, this dish is elevated by a medley of sautéed vegetables like zucchini, red bell pepper, broccoli, and carrots. The recipe finishes with a sprinkle of grated Parmesan cheese and the aromatic touch of fresh basil for a perfectly balanced meal. With a quick prep time of 15 minutes and only 20 minutes to cook, this easy weeknight dinner is as nutritious as it is delicious. Whether you're looking for a vibrant vegetarian pasta dish or simply want to savor the taste of garden-fresh ingredients, this recipe is a must-try! Keywords: pasta primavera, cherry tomato sauce, easy vegetarian pasta recipe, healthy weeknight dinner.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 3 tbsp Olive oil
- 3 Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 medium Zucchini, sliced into half moons
- 1 large Red bell pepper, thinly sliced
- 1.5 cups Broccoli florets
- 1 large Carrot, julienned
- 1 cup Parmesan cheese, grated
- 0.5 cup Fresh basil, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and sauté for 5-6 minutes, stirring occasionally, until they begin to soften and release their juices.
In a separate large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the zucchini, red bell pepper, broccoli florets, and carrot. Sauté for 6-8 minutes, or until slightly tender but still crisp.
Season the sautéed vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and set aside.
Combine the cherry tomato sauce with the reserved pasta water and toss to create a light sauce.
Add the cooked pasta to the skillet with the cherry tomato sauce, tossing to coat evenly.
Gently mix the sautéed vegetables into the pasta and sauce until well combined.
Top with grated Parmesan cheese and fresh basil. Adjust seasoning with additional salt and pepper if needed.
Serve warm and enjoy your Pasta Primavera with Cherry Tomato Sauce!
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 25.2 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1442 mg | 111% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2812 mg | 60% | |
*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.
