Description
Vegetarian Pasta Primavera is a fresh and colorful pasta dish loaded with sautéed vegetables, lemon juice, olive oil, and Parmesan cheese. Ready in about 30 minutes, it makes a healthy and satisfying meatless dinner.
Ingredients
Scale
- 10 oz penne pasta
- 1/2 cup reserved pasta water
- 1 medium red bell pepper, sliced
- 1 cup grape tomatoes, halved
- 1 large carrot, sliced into 1/4-inch rounds
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1/2 medium red onion, thinly sliced
- 2 cups broccoli florets
- 3–4 garlic cloves, minced
- 2 teaspoons dried Italian herbs
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil and cook penne until al dente.
- Reserve 1/2 cup pasta water, then drain the pasta.
- Heat olive oil in a large skillet over medium-high heat.
- Add red onion and carrot and sauté for 2 minutes.
- Add broccoli and bell pepper and cook for 2 more minutes.
- Stir in zucchini and yellow squash and sauté 2-3 minutes.
- Add garlic, tomatoes, and Italian herbs and cook until fragrant.
- Transfer vegetables to a large bowl and add drained pasta.
- Drizzle lemon juice and gradually add reserved pasta water while tossing.
- Stir in half the Parmesan and parsley.
- Serve immediately topped with remaining Parmesan.
Notes
- Cut vegetables into similar sizes for even cooking.
- Do not overcook vegetables to maintain texture.
- Reserve pasta water to create a light sauce.
- Season in layers while cooking for balanced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg