Pasta Primavera

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Make this simple pasta dish using your favourite garden vegetables

YIELD

4 Servings

TOTAL TIME

30 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Penne pasta, dry 

125 g / 10 oz 

-

Salt

to taste

-

Olive oil, extra virgin

6 g

1½ tsp 

Red onion, sliced 

6 g

1 tbsp

Carrot, peeled and sliced into matchsticks

40 g 

1 large carrot

Broccoli, florets cut into matchsticks 

250 g

2 cups

Red bell pepper, sliced into matchsticks

120 g 

1 medium pepper

Garlic, minced 

9 g

3 cloves

Plum tomatoes, chopped 

115 g

2 tomatoes

Italian seasoning 

4 g

2 tsp

Pasta water, reserved

100 g

100 mL / ½ cup

Lemon juice

30 g 

30 mL / 2 tbsp 

Salt

to taste

-

Parmesan cheese, shredded

25 g / 1 oz 

¼ cup

Parsley, chopped

7 g

2 tbsp

Parmesan cheese, shredded

25 g / 1 oz 

¼ cup

METHOD

  1. Bring a large pot of salted water to a boil. Cook pasta to al dente, reserve ½ cup of the water and drain. 
  2. Heat oil in a large skillet over medium-high heat. Add red onion and carrot and saute 2 minutes.
  3. Add broccoli and red bell pepper. Saute for 2 minutes.
  4. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes.
  5. Pour vegetables into a serving bowl, add drained pasta and drizzle in lemon juice. Season with salt and toss, while gradually adding in reserved pasta water to get sauce to desired consistency.
  6. Add Parmesan cheese and parsley. Serve with remaining Parmesan cheese on top.

NOTES

  • This is a versatile recipe so you can use different vegetables based on what you have on hand. Asparagus, eggplant, and cauliflower all work well

  • Any dried, short pasta will work (i.e. bowtie, fusilli)

  • Adding a chicken breast, shrimp or other proteins are great options