Despite the Italian-sounding name, Pasta Primavera is an achievement of American cuisine. One bite and you’ll see exactly why: Pasta Primavera is a refreshing and bright dish packed with garden vegetables. With sharp parmesan cheese and a citrusy sauce, the tender cooked noodles glitter with supreme flavor. This dish is perfect for any occasion!!!
Ingredients
- salt, to taste
- 10 ounces penne pasta, dry
- 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 cloves garlic, minced, plus more to taste
- 1 cup grape tomatoes, halved through lengthwise
- 2 teaspoons Italian seasoning, dried
- 2 tablespoons fresh lemon juice
- 1/2 cup pasta water, optional, made during the cooking process
- 1/2 cup parmesan, shredded, divided
- 2 tablespoons parsley, chopped
Directions
Step 1 –Fill a large pot with water, leaving enough room for the pasta, and then salt the water to taste.
Step 2 –On the stove-top over high heat, bring the water to a boil.
Step 3 –Once the water boils, add the penne and cook to al dente, according to the package directions.
Step 4 –Drain the pasta, reserving 1/2 cup of the pasta water for later.
Step 5 –In a 12-inch wide, deep skillet, over medium-high heat, heat the olive oil.
Step 6 –Once the oil is hot, add the red onions and carrots, sautéing for 2 minutes.
Step 7 –Add in the broccoli florets and bell pepper and sauté for 2 minutes.
Step 8 –Add the squash and zucchini and sauté until all the vegetables are nearly softened, about 2-3 minutes.
Step 9 –Add in the garlic, tomatoes, and Italian seasoning and sauté for 2 minutes, careful not to burn the garlic or seasoning.
Step 10 –Pour the cooked vegetables and drained pasta into a serving bowl.
Step 11 –Drizzle in the lemon juice, and season with salt to taste.
Step 12 –Add the pasta water as desired to help create a cohesive sauce.
Step 13 –Toss in 1/4 cup of parmesan and the parsley.
Step 14 –Top with the remaining parmesan and serve.
