Pasta Primavera Recipe
Pasta Primavera Recipe
One of the most colorful and, dare we say, flavorful of pasta dishes is Pasta Primavera! Using seasonal veggies and colorful pasta makes it a wonderful entree to serve anytime of the year. Even the most novice of cooks will impress guests with this simple and delicious dish. Whether it is your main course or a side dish, you can’t go wrong with Pasta Primavera!
- 10 oz dry Penne Pasta (other shapes will do just as well: bowtie, spiral, etc)
- Salt to taste
- 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 cloves garlic, 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 (can sub with toasted sunflower seeds or non-dairy cheese)
- 2 Tbsp chopped fresh parsley
OPTIONS: Any colorful variety of veggies can be used. If you aren’t a fan of squash and zucchini, use 1 small of each and add in a cup of sliced portobello or porcini mushrooms (increased vitamin D content).
- Bring a large pot of water to a boil. Cook pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile, heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute 2 minutes.
- Add broccoli and bell pepper then saute 2 minutes.
- Add squash and zucchini then saute 2-3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into the empty pasta pot or a serving bowl. Add the drained pasta. Drizzle lemon juice and salt while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
Be mindful of cooking instructions with gluten-free pasta to avoid a mushy texture. Consider using Jerusalem artichoke pasta, and pasta made from spinach, beets, and other vegetables–all easy to find in most large grocery stores or online.
Love this recipe? Check out Celery and Kale Soup Recipe next!
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