Description
Pasta Primavera is a vibrant, veggie-packed pasta dish that’s bursting with color and freshness. This easy and flexible recipe features tender penne tossed with sautéed seasonal vegetables, garlic, and parmesan in a light lemony olive oil sauce. Perfect for a wholesome weeknight meal or a gorgeous dinner party centerpiece.
Ingredients
10 oz dry penne pasta
Salt, to taste
1/4 cup olive oil
1/2 medium red onion, sliced
1 large carrot, peeled and cut into matchsticks
2 cups broccoli florets
1 medium red bell pepper, sliced into matchsticks
1 medium yellow squash, quartered and sliced
1 medium zucchini, quartered and sliced
3–4 garlic cloves, minced
1 heaping cup grape tomatoes, halved
2 teaspoons dried Italian seasoning
1/2 cup reserved pasta water
2 tablespoons fresh lemon juice
1/2 cup shredded parmesan cheese, divided (use 1 cup for extra cheesiness)
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to package directions, reserving 1/2 cup of the pasta water before draining.
Meanwhile, heat olive oil in a large deep skillet over medium-high heat. Add red onion and carrot and sauté for 2 minutes.
Add broccoli and red bell pepper, cooking for another 2 minutes.
Stir in yellow squash and zucchini and sauté for 2–3 minutes, until veggies are just tender.
Add garlic, grape tomatoes, and Italian seasoning. Sauté for 2 more minutes until fragrant and tomatoes begin to soften.
Transfer cooked veggies to the pot with the pasta or a large bowl. Add drained pasta and drizzle with lemon juice.
Toss everything together, gradually adding reserved pasta water until a light sauce forms.
Mix in 1/4 cup of parmesan cheese and parsley. Serve hot, topped with the remaining parmesan.
Notes
Use any combination of seasonal vegetables based on availability—snap peas, asparagus, or mushrooms also work beautifully.
For added protein, toss in grilled chicken or shrimp.
To make it vegan, skip the parmesan or substitute with a plant-based cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best reheated gently on the stove with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sautéing and Boiling
- Cuisine: Italian-American