Pasta Primavera
A fresh, colorful pasta dish loaded with spring vegetables, tossed in olive oil and lemon juice, and finished with Parmesan. A light yet satisfying dinner idea!
Equipment
- Large Skillet
- Pot for boiling pasta
Ingredients
Pasta Primavera Base
- 12 oz penne or fettuccine pasta
- 2 tablespoons olive oil
- 1 small red onion thinly sliced
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes halved
- 1/2 cup frozen peas
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 lemon juice of
- fresh parsley chopped, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add red onion and garlic; sauté for 2 minutes.
- Add bell peppers, zucchini, and broccoli. Cook for 5–6 minutes until tender-crisp.
- Stir in cherry tomatoes and peas. Cook 2 more minutes. Season with oregano, basil, salt, and black pepper.
- Add cooked pasta and reserved water. Toss until coated and heated through.
- Remove from heat and stir in Parmesan and lemon juice.
- Serve immediately with parsley and extra Parmesan if desired.
Notes
Feel free to substitute vegetables with what’s in season or on hand. Add grilled chicken or shrimp for extra protein.