Description
A delightful and colorful Pasta Primavera recipe that celebrates the abundance of fresh spring vegetables. This vegetarian dish is quick to make and bursting with flavors. Perfect for a light and satisfying meal any day of the week.
Ingredients
Pasta:
- 12 ounces pasta (penne or fettuccine)
Vegetables:
- 2 tablespoons olive oil
- 1 small red onion (sliced)
- 2 cloves garlic (minced)
- 1 red bell pepper (sliced)
- 1 yellow squash (sliced)
- 1 zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 1/2 cup frozen peas (thawed)
Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh basil or parsley
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
- Sauté Vegetables: In a skillet, sauté onion and garlic. Add bell pepper, squash, zucchini, broccoli, and seasonings. Cook until tender-crisp.
- Combine: Add cherry tomatoes, peas, cooked pasta, reserved water, lemon juice, Parmesan, salt, and pepper. Toss to coat and heat through.
- Finish: Remove from heat, sprinkle with herbs and extra Parmesan. Serve hot.
Notes
- You can add grilled chicken or shrimp for extra protein.
- Feel free to swap seasonal vegetables or make it vegan by omitting cheese or using a plant-based alternative.
