Description
Pasta Primavera is a vibrant and delicious Italian-American dish packed with a medley of fresh vegetables, tossed with pasta and Parmesan cheese in a light lemon-herb sauce. This recipe is perfect for a quick and satisfying vegetarian meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as penne or fettuccine)
Vegetables:
- 2 tablespoons olive oil
- 1 small red bell pepper (sliced)
- 1 small yellow squash (sliced)
- 1 small zucchini (sliced)
- 1 cup broccoli florets
- 1 cup cherry tomatoes (halved)
- 3 cloves garlic (minced)
Seasonings and Others:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil or parsley
- juice of ½ lemon
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.
- Sauté Vegetables: In a skillet, sauté bell pepper, squash, zucchini, and broccoli until tender. Add tomatoes, garlic, salt, pepper, and red pepper flakes. Cook until tomatoes soften.
- Combine Everything: Add drained pasta to the skillet with a splash of reserved water. Toss to combine. Stir in Parmesan, herbs, and lemon juice. Adjust seasoning.
- Serve: Serve warm, garnished with extra cheese if desired.
Notes
- You can use any seasonal vegetables you have on hand.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- This dish is great served warm or at room temperature as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 10 mg
