To be frank, a classic bowl of pasta can do no wrong! I was having pasta cravings the other day and this happened. I guess the best recipes to make are the ones where I just experiment and see if it tastes good- and that is exactly how this pasta recipe came about. It was pretty much a successful result of yet another one of my cooking adventures. And oh my, it was so good! This is best served when you’re in the mood for a heart meal and I’m pretty sure that pasta can never go astray!
This delicious pasta recipe is a 15 minute dinner filled with a rainbow of veggies! Everything cooks in one pot so this delicious, healthy meal is easy to make!
I’ve been loving summer produce, and our garden has been giving us lots of tomatoes lately! I wanted to create a pasta recipe that would let the fresh produce shine, but I also wanted to keep it simple and easy. Cooking the pasta and beans in vegetable broth was an easy way to add flavor to this dish, and since everything cooks in one pot, clean-up is super quick. I think you’re going to love this recipe!
Things you’ll love about this Pasta Primavera:
It’s a great way to add a lot of veggies into your meal.
It’s a smart way to use up all those veggies in the fridge about to go bad.
This is very filling and has such a satisfying flavor.
It’s a good way to get kids to eat vegetables.
There is great visual appeal going on, doesn’t food taste better when it looks enticing and colorful?
And it makes a nice main dish for dinner or works well as a side dish for parties too (in which you’ll get more servings).
Pasta Primavera Video
Pasta Primavera
A hearty, veggie packed pasta dish that’s perfect for serving year round! It has so much fresh flavor, it’s a great way to use up those vegetables in the fridge, plus it’s a bright and colorful dish so it helps get the kids to eat their vegetables.
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And of course, it’s super tasty! I love that garlic, parmigiano and lemon flavor you get over every single bite.
Have you heard of the Mediterranean diet? And did you know pasta is part of this healthy way of eating inspired by the traditional dietary patterns of the Mediterranean region?
It incorporates a variety of quality food groups that should be eaten often in reasonable quantities, including pasta.
What Ingredients do I Need for Pasta Primavera?
Penne pasta
Salt
Olive oil
Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic
2 tsp dried Italian seasoning
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
1/2 cup shredded parmigiano, divided
How to Make Pasta Primavera
This recipe is actually really easy to make. It’s a bit of chopping so the prep takes some time but it cooks quickly. Here are the steps:
Step 1: Boil the Pasta
First you’ll bring a large pot of water to a boil, add salt, then cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
Step 2: Sauté Vegetables
While the pasta is boiling cook the veggies so they will finish at the same time as the pasta.
To do so, heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add red onion and carrot and sauté 2 minutes.
Add broccoli and bell pepper then sauté 2 minutes. Add squash and zucchini then sauté 2 – 3 minutes or until veggies have nearly softened.
Add garlic tomatoes, and Italian seasoning and sauté 2 minutes longer.
Step 3: Toss Pasta and Veggies Together with Seasonings
Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more s noalt as needed and toss while adding in pasta water up to loosen as desired.
Toss in 1/4 cup parmigiano and parsley then serve with remaining parmesan on top.
Can I Use Other Vegetables?
This is a versatile recipe and you can use different kinds of veggies based on what you have on hand.
Shelled peas, asparagus, eggplant, cauliflower, spinach, or green beans
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