Description
A delightful and colorful Pasta Primavera recipe that is loaded with a variety of fresh vegetables and tossed in a light, lemony sauce. This vegetarian dish is perfect for a quick and healthy weeknight dinner.
Ingredients
Scale
Pasta:
- 8 oz pasta (such as penne or farfalle)
Vegetables:
- 2 tablespoons olive oil
- 1 small zucchini (sliced into half-moons)
- 1 small yellow squash (sliced)
- 1 cup broccoli florets
- 1 cup cherry tomatoes (halved)
- 1/2 red bell pepper (sliced)
- 1 small carrot (julienned)
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Cook the pasta: Boil the pasta in salted water until al dente. Reserve 1/4 cup of pasta water, then drain.
- Prepare the vegetables: In a skillet, heat olive oil and sauté garlic and red pepper flakes. Add zucchini, squash, broccoli, bell pepper, and carrot, cooking until tender.
- Combine: Add cherry tomatoes, cooked pasta, reserved water. Toss to combine and heat through.
- Finish: Stir in lemon juice, Parmesan, salt, and pepper. Garnish with herbs.
Notes
- You can use any seasonal vegetables for variety.
- To make it vegan, omit Parmesan or use a plant-based alternative.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 8 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 10 mg
