Pasta Primavera

Pasta Primavera

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