Veggie Pasta Primavera Skillet
Brighten up your dinner table with this vibrant Veggie Pasta Primavera Skillet, a one-pan recipe that's brimming with fresh, colorful vegetables and zesty flavors! Featuring tender penne pasta tossed with sautéed bell peppers, zucchini, broccoli, cherry tomatoes, and peas, this dish is seasoned to perfection with Italian herbs, a hint of red pepper flakes, and a refreshing squeeze of lemon juice. Ready in just 35 minutes, this wholesome vegetarian pasta is perfect for a quick weeknight meal or a delightful dinner party centerpiece. Customize your skillet by sprinkling Parmesan cheese on top or keeping it dairy-free, and don't forget the fresh basil garnish for an extra pop of flavor and aroma. Healthy, easy, and irresistibly delicious, this pasta primavera is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 2 cups broccoli florets, chopped
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes (optional)
- 1 whole lemon, juiced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tbsp fresh basil leaves, chopped
- 0.5 cup water reserved from pasta
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Add the red and yellow bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften.
Stir in the zucchini and broccoli florets, cooking for another 3-4 minutes until the vegetables are just tender.
Add the cherry tomatoes and thawed peas to the skillet, stirring well. Cook for 2 minutes, allowing the tomatoes to release some of their juices.
Sprinkle in the Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir to coat the vegetables evenly with the spices.
Return the cooked pasta to the skillet. Pour in the reserved 1/2 cup of pasta water and the juice of one lemon. Toss everything together and let it cook for 2-3 minutes so the flavors meld.
If desired, stir in the grated Parmesan cheese for an added layer of flavor.
Remove the skillet from heat and garnish with fresh basil leaves before serving.
Serve warm and enjoy your Veggie Pasta Primavera Skillet!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.2 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 286 mg | 22% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 834 mg | 18% | |
*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.
