Name: Pasta Primavera
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 oz Penne Pasta (or gluten-free/chickpea pasta); 1 medium Red Onion (or yellow onions/shallots); 1 medium Carrot (or parsnip); 2 cups Broccoli Florets (or asparagus/green beans); 1 medium Red Bell Pepper (or other colored peppers); 1 medium Yellow Squash (or zucchini, can substitute with eggplant); 2 cloves Garlic (minced); 1 cup Grape Tomatoes (or cherry/sun-dried tomatoes); 1 tbsp Dried Italian Seasoning (or fresh herbs); 2 tbsp Lemon Juice (or lime juice); 1/2 cup Parmesan Cheese (or nutritional yeast for dairy-free); 2 tbsp Fresh Parsley (for garnish); 2 tbsp Olive Oil (for sautéing); Salt (to taste); Red Pepper Flakes (optional, for serving)

Description

A delightful dish showcasing vibrant fresh vegetables tossed with tender pasta, making it perfect for any season.

Ingredients

Scale

8 oz Penne Pasta (or gluten-free/chickpea pasta)
1 medium Red Onion (or yellow onions/shallots)
1 medium Carrot (or parsnip)
2 cups Broccoli Florets (or asparagus/green beans)
1 medium Red Bell Pepper (or other colored peppers)
1 medium Yellow Squash (or zucchini, can substitute with eggplant)
2 cloves Garlic (minced)
1 cup Grape Tomatoes (or cherry/sun-dried tomatoes)
1 tbsp Dried Italian Seasoning (or fresh herbs)
2 tbsp Lemon Juice (or lime juice)
1/2 cup Parmesan Cheese (or nutritional yeast for dairy-free)
2 tbsp Fresh Parsley (for garnish)
2 tbsp Olive Oil (for sautéing)
Salt (to taste)
Red Pepper Flakes (optional, for serving)

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Instructions

Begin by cooking the penne pasta in a large pot of salted boiling water until al dente. Reserve about half a cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat, then add the minced garlic, chopped onions, and diced carrot. Sauté for about 3-4 minutes until softened.
Add the broccoli florets and red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the yellow squash and grape tomatoes along with the Italian seasoning and sauté for an additional 3-4 minutes, allowing the tomatoes to burst slightly.
Mix in the cooked pasta, lemon juice, and reserved pasta water to help coat the noodles in the sauce. Toss to combine well, then remove from heat and sprinkle with Parmesan cheese and fresh parsley. Serve warm.

Notes

Don’t overcook the veggies to keep a slight crunch. Adjust lemon juice to taste before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 3g
Sodium: 500mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg