Vegetable Primavera
Bursting with vibrant seasonal vegetables and tossed with tender penne pasta, this Vegetable Primavera is a feast for both the eyes and the taste buds. Perfectly sautéed zucchini, red bell pepper, broccoli, and cherry tomatoes blend together with a light seasoning of garlic, olive oil, and fresh basil, creating a dish that is as wholesome as it is delicious. Creamy Parmesan cheese and optional heavy cream add a velvety finish, while a touch of red pepper flakes brings a subtle kick for those who love a hint of spice. Ready in just 35 minutes, this easy one-pan recipe is perfect for weeknight dinners or as a stunning centerpiece for a vegetarian feast. Whether you’re looking for a light pasta dish or a comforting meal, Vegetable Primavera delivers on flavor and freshness every time.
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 piece Red bell pepper, julienned
- 1 piece Zucchini, sliced into half-moons
- 2 cups Broccoli florets
- 1.5 cups Cherry tomatoes, halved
- 1 piece Carrot, julienned
- 0.5 cup Heavy cream (optional)
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
- 3 tablespoons Water
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the julienned red bell pepper, zucchini slices, broccoli florets, and julienned carrot to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Stir in the halved cherry tomatoes and cook for another 2 minutes, allowing them to soften slightly.
Season the vegetables with salt, black pepper, and red pepper flakes (if using). Add 3 tablespoons of water to the skillet to help steam the vegetables lightly.
Optional: If a creamier sauce is desired, stir in the heavy cream and let it simmer for 1–2 minutes.
Add the cooked penne pasta to the skillet and toss everything together, ensuring the pasta is evenly coated with the vegetables and any sauce in the pan.
If needed, add a splash of the reserved pasta water to loosen the mixture and help the ingredients come together.
Remove the skillet from heat. Stir in grated Parmesan cheese and chopped fresh basil leaves.
Divide the Vegetable Primavera among serving plates. Garnish with additional Parmesan cheese and basil if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 33.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2498 mg | 53% | |
*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.
