Pasta Primavera

-
Pasta Primavera isn’t just for spring and summer, this is a veggie packed pasta dish that’s perfect year round! It has such a satisfying flavor and it’s versatile recipe so you can add different kinds of vegetables you might already have on hand.
This is a sponsored conversation written by me on behalf of Barilla®. All opinions and text are mine.
Pasta Primavera

Pasta Primavera

There’s lot of things I love about this Pasta Primavera. It’s a great way to add a lot of veggies into your meal, it’s a great way to use up all those veggies in the fridge, it’s filling and satisfying, it makes a delicious main dish or works well as a side dish (which you’ll get more servings).

Pasta Primavera Video

Volume 90%
 
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.
Pasta Primavera ingredients shown here penne olive oil red onion carrots broccoli bell pepper squash zucchini garlic tomatoes parmesan lemon italian seasoning

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.

First 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.
Pasta primavera vegetables shown here in skillet

Meanwhile 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.
Pasta Primavera shown here in a serving bowl sitting on a marble surface
Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
Toss in 1/4 cup parmigiano and parsley then serve with remaining parmesan on top.

Can I Use Different Vegetables than Those Here?

This is a versatile recipe and you can use different kinds of veggies based on what you have on hand.
Peas (with or without pods), asparagus, eggplant, cauliflower, spinach, or green beans are other good choices. I’m thinking I’d also love an autumn version with different fall veggies.
One thing for sure though, don’t leave out the bell pepper and onion, they both add great flavor here.
Pasta Primavera with colorful vegetables in a serving bowl

Can I Add Chicken to This Recipe?

If you are looking to add a protein to this recipe, grilled chicken breasts or rotisserie chicken would be a great option.
Pasta Primavera

More Recipes You Might Like

PRINT

Pasta Primavera

5 from 10 votes
Did you make this recipe? Leave a review.
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.
Servings: 5
Prep Time19 minutes
Cook Time11 minutes
Total Time30 minutes

Ingredients

  • 10 oz. dry Barilla Penne Pasta
  • Salt
  • 1/4 cup olive oil
  • 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 cloves, minced
  • 1 cup (heaping) grape tomatoes,halved through the length
  • 2 tsp dried Italian seasoning
  • 1/2 cup pasta water
  • 2 Tbsp fresh lemon juice
  • 1/2 cup shredded parmesan, divided
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  3. Add red onion and carrot and saute 2 minutes.
  4. Add broccoli and bell pepper then saute 2 minutes.
  5. Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 
  6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
  8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
  9. Recipe source: Cooking Classy
Nutrition Facts
Pasta Primavera
Amount Per Serving
Calories 415Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 198mg9%
Potassium 844mg24%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 9g10%
Protein 10g20%
Vitamin A 4600IU92%
Vitamin C 112.2mg136%
Calcium 197mg20%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
COURSE: MAIN COURSE
CUISINE: AMERICAN
KEYWORD: PASTA PRIMAVERA
AUTHOR: JACLYN

Comments

Post a Comment

Popular posts from this blog

Belgian Waffle Recipe

-
Image
The supreme waffle recipe! These  Belgian Waffles  are light and fluffy on the inside, and crisp and nicely golden brown on the outside. Here you’ll learn all you need to know to perfect them! The Best Belgian Waffle Recipe Who doesn’t love a made-from-scratch, comforting, homestyle breakfast? Especially on the weekends! This waffle recipe will give you all the more reason to look forward to lazy Saturday mornings. And chances are once you try these you’ll be hooked for life! I’m yet to meet someone who doesn’t love them. I’ve had this recipe countless times since I first shared them 5 years ago. They may not be quite as quick as pancakes but the extra bit of effort in whipping egg whites is so worth it! These have everything you look for in a waffle and them some. They have a rich delicious flavor (thanks to the buttermilk), they’re perfectly soft and tender inside with a nice moisture to them, and you’ll love that deliciously crisp, pretty exterior. Then lets not forget the ...
Read more

TRUFFLED MUSHROOM PIZZA WITH ARUGULA SALAD

-
Image
Homemade truffled mushroom pizza that you can throw on the grill in the summertime or prepare in the oven during the winter months! So easy to make and taste like something you’d get at a fancy pizza parlor! Fancy truffled mushroom pizza.. at home. There are only a few things that make me as happy as movie night and homemade pizza on Friday evenings. If you asked me about an ideal Friday night in my mid-twenties, I guarantee that wouldn’t be my answer back then. But now. As I slowly creep up further and further in my thirties, I’ll gladly be in bed before midnight, stay in on the weekends and prefer it, and not only will I not complain about Brussel sprouts, I favor eating them. With all these new preferences, I also have started to like homemade pizza over your no-frills takeout pizza joints. There’s just something about being able to control the toppings, amount of sauce (or skipping it all together), and having the freedom to throw a big arugula salad on top of my truffled mushroom ...
Read more

BLUEBERRY CHEESECAKE FRENCH TOAST CASSEROLE

-
Image
A quick overnight blueberry cheesecake french toast casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Loaded with yummy cheesecake bites and topped with tons of cinnamon-scented streusel, this is sure to become your go-to breakfast french toast casserole recipe! Cheesecake + French Toast? Someone pinch me, am I in heaven? I’m excited to tell you all about my new favorite cheesecake french toast casserole today. We’re so close to the weekend and my hope is that you’ll grab all of these ingredients when you hit the store next and then prep this on either Friday or Saturday and share it with family or friends for brunch. It’s a lazy sort of casserole and I have no shame in saying that those are the best kind. Frozen berries, a brick of cream cheese, a loaf of slightly stale bread, and few other simple ingredients. And would you believe that all of this blueberry french toast casserole disappeared in less than 48 hours? Granted I boxed up most of i...
Read more