Delicious Pasta Primavera

Ingredients

• 10 oz dried penne pasta
• salt (As needed, for pasta water and seasoning)
• 0.25 cup extra virgin olive oil
• 0.5 medium red onion (Sliced)
• 1 large carrot (Peeled and sliced into thin strips)
• 2 cup broccoli (Sliced into small pieces)
• 1 medium red bell pepper (Sliced into thin strips)
• 1 medium yellow squash (Quartered and sliced)
• 1 medium zucchini (Quartered and sliced)
• 3.5 cloves garlic (Minced; source specifies 3–4 cloves)
• 1 cup grape tomatoes (Heaping cup, halved lengthwise)
• 2 tsp Italian herbs (Dried)
• 0.5 cup reserved pasta water (Reserve after cooking the pasta)
• 2 tbsp fresh lemon juice
• 0.5 cup Parmesan cheese (Grated and divided)
• 2 tbsp fresh parsley (Chopped)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the penne and cook according to the package directions until al dente, still slightly firm in the center.

2. 2

   Before draining the pasta, reserve 1/2 cup of the starchy cooking water. Drain the pasta and set it aside; do not rinse it.

3. 3

   While the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium heat.

4. 4

   Add the sliced red onion and carrot to the hot oil. Season lightly with salt and sauté for several minutes, stirring occasionally, until the onion begins to soften and the carrot starts to develop a light golden color.

5. 5

   Add the broccoli and continue sautéing until it is bright green and just tender but not mushy.

6. 6

   Add the sliced red bell pepper, yellow squash, zucchini, and minced garlic. Cook, stirring frequently, until the vegetables are tender-crisp and the garlic is fragrant, about 3–4 minutes.

7. 7

   Add the halved grape tomatoes and dried Italian herbs. Cook briefly, just until the tomatoes begin to soften while the other vegetables retain some bite.

8. 8

   Add the hot drained pasta to the skillet with the vegetables. Pour in the lemon juice and toss thoroughly to combine.

9. 9

   Add the reserved pasta water a little at a time, tossing continuously, until the oil and starchy water form a light, silky sauce that coats the pasta. Use only as much water as needed.

10. 10

    Add 1/4 cup of the grated Parmesan and the chopped parsley. Toss until evenly distributed, then taste and adjust the salt if needed.

11. 11

    Serve immediately with the remaining 1/4 cup Parmesan sprinkled over the top.

Notes

Avoid overcooking the vegetables; add them in order from longest-cooking to quickest-cooking. Medium pasta shapes such as fusilli, rotini, or farfalle can substitute for penne. Whole-wheat or legume-based pasta may require different cooking times. As alternatives to lemon juice, begin with 1 tablespoon white wine vinegar or apple cider vinegar and adjust to taste. Serve with grilled chicken, sautéed shrimp, a green salad, or garlic bread if desired.

Nutrition per serving

• main
• vegetarian
• pasta
• Italian-inspired
• stovetop
• quick meal
• weeknight dinner