Rotelle Primavera
Brighten up your dinner table with Rotelle Primavera, a fresh and vibrant pasta dish bursting with garden-fresh vegetables and zesty flavors. Featuring whimsical rotelle pasta (wagon wheels) tossed with a colorful medley of zucchini, yellow squash, cherry tomatoes, and red bell peppers, this recipe is a celebration of seasonal produce. A zippy lemon zest and juice infusion add brightness, while Parmesan cheese and fresh basil give it a savory, aromatic finish. Perfectly balanced with tender spinach and sweet peas, this quick and easy 35-minute recipe is ideal for busy weeknights or meatless meals. Serve Rotelle Primavera as a satisfying main course or a crowd-pleasing side—it’s a must-try for pasta lovers and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 12 oz rotelle pasta (wagon wheels)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1.5 cups cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 2 cups baby spinach
- 1 lemon, zested and juiced
- 0.5 cup parmesan cheese, grated
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves, torn
Instructions
Bring a large pot of salted water to a boil. Cook the rotelle pasta according to the package instructions until al dente. Drain and reserve 1 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Add the red bell pepper, zucchini, and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes and peas. Cook for an additional 3 minutes until the tomatoes start to release their juices and everything is heated through.
Add the baby spinach to the skillet and stir until wilted, about 1-2 minutes.
Zest and juice the lemon, then add both the zest and juice to the skillet. Stir well to combine.
Add the cooked pasta to the skillet, tossing it with the vegetables. If the mixture seems dry, gradually add reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Season the dish with red pepper flakes, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the skillet from heat and sprinkle the grated parmesan cheese over the top, tossing gently to combine.
Garnish with fresh basil leaves and serve immediately. Enjoy your Rotelle Primavera!
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 331.7 g | 121% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 38.1 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 838 mg | 64% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2948 mg | 63% | |
*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.
