Description
This vibrant Pasta Primavera recipe features perfectly cooked penne pasta tossed with a medley of sautéed fresh vegetables, Italian seasoning, and a zesty lemon dressing. Finished with a sprinkle of parmesan cheese and fresh parsley, this dish is a light and colorful meal perfect for a quick and satisfying dinner in just 30 minutes.
Ingredients
Pasta
- 10 oz. dry Barilla Penne Pasta
- Salt (to taste, for pasta water and seasoning)
Vegetables & Seasonings
- 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 garlic cloves, minced
- 1 cup grape tomatoes, halved lengthwise (heaping cup)
- 2 tsp dried Italian seasoning
Finishing & Garnish
- 1/2 cup reserved pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan cheese (divided)
- 2 Tbsp chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Heat Olive Oil: While the pasta cooks, heat 1/4 cup of olive oil in a large 12-inch deep skillet over medium-high heat, preparing it for the sautéed vegetables.
- Sauté Onions and Carrots: Add the sliced red onion and carrot matchsticks to the hot oil and sauté for 2 minutes until they begin to soften slightly.
- Add Broccoli and Bell Pepper: Incorporate the broccoli florets and red bell pepper strips, sautéing for an additional 2 minutes to start tenderizing these vegetables.
- Add Squash and Zucchini: Add the quartered yellow squash and zucchini to the skillet, cooking for 2 to 3 more minutes until the vegetables are nearly softened but still have a slight bite.
- Add Garlic, Tomatoes, and Italian Seasoning: Stir in the minced garlic, halved grape tomatoes, and dried Italian seasoning. Sauté everything together for 2 more minutes to meld the flavors and soften the tomatoes slightly.
- Combine Pasta and Veggies: Transfer the sautéed vegetables into the now-empty pasta pot or to a large serving bowl. Add the drained penne pasta, drizzle with fresh lemon juice, season with additional salt if needed, and toss well. Gradually add reserved pasta water to loosen the mixture to your desired consistency.
- Finish and Serve: Toss in 1/4 cup of shredded parmesan cheese and the chopped fresh parsley. Serve the pasta primavera warm, topped with the remaining parmesan cheese.
Notes
- Reserve pasta water carefully; its starch content helps create a creamy sauce when mixed with the olive oil and parmesan.
- Adjust the amount of garlic and Italian seasoning to suit your personal taste preference.
- For added protein, grilled chicken or shrimp can be mixed in before serving.
- This dish is best served immediately to enjoy the vibrant texture of the fresh vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently with a splash of water or olive oil to prevent drying out.