Pasta Primavera
Ingredients
The pasta
-
10
oz
dry Barilla Penne Pasta
-
1/4
cup
olive oil
-
Salt
The vegetables
-
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, minced
-
1
cup
grape tomatoes, halved
The seasonings
-
2
tsp
dried Italian seasoning
-
2
Tbsp
fresh lemon juice
-
2
Tbsp
chopped fresh parsley
-
1/2
cup
shredded parmesan, divided
Pasta water
Instructions
- Boil a large pot of water, add salt, and cook the penne pasta according to package directions, reserving 1/2 cup of pasta water before draining.
- In a skillet, heat olive oil over medium-high heat and sauté red onion and carrot for 2 minutes.
- Add broccoli and bell pepper to the skillet and sauté for another 2 minutes.
- Add squash and zucchini, sautéing for 2-3 minutes until nearly softened, then add garlic, tomatoes, and Italian seasoning, sautéing for an additional 2 minutes.
- Combine the sautéed vegetables with the drained pasta in a pot or serving bowl, drizzle with lemon juice, and season with additional salt as needed, tossing while adding reserved pasta water to loosen.
- Mix in 1/4 cup of parmesan and parsley, then serve with the remaining parmesan on top.
Nutrition Facts (estimated)
Servings
5
Calories
415
Total fat
14g
Total carbohydrates
57g
Total protein
10g
Sodium
198mg
Cholesterol
6mg
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