Description
A delightful and colorful Pasta Primavera recipe that combines a variety of fresh vegetables with penne pasta, tossed in a flavorful olive oil and lemon juice dressing, and topped with Parmesan cheese and parsley.
Ingredients
Units
Scale
Penne Pasta:
- 10 oz. dry Barilla Penne Pasta
Salt:
- To taste
Vegetables:
- 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 cloves garlic cloves, minced
- 1 cup (heaping) grape tomatoes, halved through the length
- 2 tsp dried Italian seasoning
- 1/2 cup pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan,* divided
- 2 Tbsp chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook penne pasta according to package directions. Reserve 1/2 cup pasta water before draining.
- Saute Vegetables: Heat olive oil in a deep skillet over medium-high heat. Saute onion and carrot for 2 minutes, then add broccoli and bell pepper for 2 minutes. Add squash and zucchini for 2-3 minutes until nearly softened. Add garlic, tomatoes, and Italian seasoning for 2 more minutes.
- Combine: Pour veggies into a serving bowl, add drained pasta, lemon juice, salt, and toss while adding pasta water to loosen. Mix in 1/4 cup parmesan and parsley.
- Serve: Top with remaining parmesan and enjoy!
Notes
- *If you prefer a cheesier dish, use 1 cup of parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 12mg
