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pasta primavera

A colorful and healthy pasta dish packed with fresh vegetables and herbs, perfect for a quick weeknight dinner!
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Prep Time 19 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 oz Penne Pasta
  • 0.25 cup olive oil
  • 0.5 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
  • 1 cup grape tomatoes halved
  • 2 tsp dried Italian seasoning
  • 0.5 cup pasta water
  • 2 tbsp fresh lemon juice
  • 0.5 cup shredded parmesan divided
  • 2 tbsp chopped fresh parsley

Method
 

Preparation Steps
  1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  3. Add red onion and carrot and sauté 2 minutes.
  4. Add broccoli and bell pepper then sauté 2 minutes.
  5. Add squash and zucchini then sauté 2 - 3 minutes or until vegetables have nearly softened.
  6. Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes longer.
  7. Pour vegetables into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with salt as needed and toss while adding pasta water to loosen as desired.
  8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Notes

Feel free to add more fresh herbs or a pinch of red pepper flakes for extra flavor.