Pasta Primavera

10.20.2018

Pasta Primavera isn’t just for spring and summer, this is a veggie packed pasta dish that’s perfect year round! It has such a satisfying flavor and it’s versatile recipe so you can add different kinds of vegetables you might already have on hand.

This is a sponsored conversation written by me on behalf of Barilla®. All opinions and text are mine.

Pasta Primavera

Pasta Primavera

There’s lot of things I love about this Pasta Primavera. It’s a great way to add a lot of veggies into your meal, it’s a great way to use up all those veggies in the fridge, it’s filling and satisfying, it makes a delicious main dish or works well as a side dish (which you’ll get more servings).

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And of course, it’s super tasty! I love that garlic, parmigiano and lemon flavor you get over every single bite.

Have you heard of the Mediterranean diet? And did you know pasta is part of this healthy way of eating inspired by the traditional dietary patterns of the Mediterranean region?

It incorporates a variety of quality food groups that should be eaten often in reasonable quantities, including pasta.

World Pasta Day and Pasta World Championship

Did you know that October 25th is World Pasta Day? What a great reason to make this Pasta Primavera! I know I’ll be making it to celebrate, you should too!

Whether you celebrate with this recipe or another, use your favorite Barilla pasta and get creative.

Barilla has been perfecting some of Italy’s greatest products for over 140 years, making them truly the Masters of Pasta. I trust them with all of my pasta recipes.

To celebrate World Pasta Day, Barilla will be hosting the Pasta World Championship in Milan, Italy. I talked about this back in June when I shared this Greek Pasta Salad and explained how Chef Carolina Diaz of Terzo Piano in Chicago was selected and will go on to represent the United States.

I’m so excited to see how she does in Italy! You can follow @BarillaUS and #PastaWorldChampionship on Instagram and on the Pasta World Championship Page.

And in the meantime be sure to have this Pasta Primavera on the menu! I know I’ll be making it again soon.

Pasta Primavera ingredients shown here penne olive oil red onion carrots broccoli bell pepper squash zucchini garlic tomatoes parmesan lemon italian seasoning

What Ingredients do I Need for Pasta Primavera?

  • Penne pasta
  • Salt
  • Olive oil
  • Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic
  • 2 tsp dried Italian seasoning
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1/2 cup shredded parmigiano, divided

How to Make Pasta Primavera

This recipe is actually really easy to make. It’s a bit of chopping so the prep takes some time but it cooks quickly.

First Boil the Pasta

First you’ll bring a large pot of water to a boil, add salt, then cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.

Pasta primavera vegetables shown here in skillet

Meanwhile Sauté Vegetables

While the pasta is boiling cook the veggies so they will finish at the same time as the pasta.

To do so, heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add red onion and carrot and sauté 2 minutes.

Add broccoli and bell pepper then sauté 2 minutes. Add squash and zucchini then sauté 2 – 3 minutes or until veggies have nearly softened.

Add garlic tomatoes, and Italian seasoning and sauté 2 minutes longer.

Pasta Primavera shown here in a serving bowl sitting on a marble surface

Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

Toss in 1/4 cup parmigiano and parsley then serve with remaining parmesan on top.

Can I Use Different Vegetables than Those Here?

This is a versatile recipe and you can use different kinds of veggies based on what you have on hand.

Peas (with or without pods), asparagus, eggplant, cauliflower, spinach, or green beans are other good choices. I’m thinking I’d also love an autumn version with different fall veggies.

One thing for sure though, don’t leave out the bell pepper and onion, they both add great flavor here.

Pasta Primavera with colorful vegetables in a serving bowl

Can I Add Chicken to This Recipe?

If you are looking to add a protein to this recipe, grilled chicken breasts or rotisserie chicken would be a great option.

Pasta Primavera

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Pasta Primavera

5 from 1 vote

A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.

Course: Main Course
Cuisine: American
Keyword: Pasta Primavera
Prep Time: 19 minutes
Cook Time: 11 minutes
Total Time: 30 minutes
Servings: 5
Calories: 415 kcal
Author: Jaclyn

Ingredients

  • 10 oz. dry Barilla Penne Pasta
  • Salt
  • 1/4 cup olive oil
  • 1/2 medium red onion, sliced
  • 1 large carrot, peeled and sliced into matchsticks
  • 2 cups broccoli florets, cut into matchsticks
  • 1 medium red bell pepper, sliced into matchsticks
  • 1 medium yellow squash, sliced into quarter portions
  • 1 medium zucchini, sliced into quarter portions
  • 3 - 4 cloves garlic cloves, minced
  • 1 cup (heaping) grape tomatoes, halved through the length
  • 2 tsp dried Italian seasoning
  • 1/2 cup pasta water
  • 2 Tbsp fresh lemon juice
  • 1/2 cup shredded parmesan, divided
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.

  2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.

  3. Add red onion and carrot and saute 2 minutes.

  4. Add broccoli and bell pepper then saute 2 minutes.

  5. Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 

  6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.

  7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

  8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

  9. Recipe source: Cooking Classy

Nutrition Facts
Pasta Primavera
Amount Per Serving
Calories 415 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 198mg 8%
Potassium 844mg 24%
Total Carbohydrates 57g 19%
Dietary Fiber 6g 24%
Sugars 9g
Protein 10g 20%
Vitamin A 92%
Vitamin C 136%
Calcium 19.7%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.

1 comment

  • Jenn: Delicious! Great way to eat lots of vegetables at dinner, loved the fresh flavor. Thanks! October 22, 2018 at 2:26pm Reply

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