Pasta Primavera

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email

[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]

YIELD: 4 servings
TOTAL TIME: 60 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy

[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

INGREDIENT WEIGHT VOLUME
Penne pasta, dry 125 g / 10 oz
Salt To taste
Olive oil, extra virgin 60 g 60 mL / ¼ cup
Red onion, sliced 115 g / 4 oz 1 small onion
Carrot, peeled & sliced into matchsticks 40 g / 1 oz 1 large carrot
Broccoli, florets cut into matchsticks 250 g / 8 oz 2 cups
Red bell pepper, sliced into matchsticks 120 g / 4 oz 1 medium pepper
Zucchini, sliced into quarter portions 120 g / 4 oz 1 medium zucchini
Garlic, minced 10 g 3-4 cloves
Grape tomatoes, halved lengthwise 200 g / 7 oz 1 cup
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, minced 7 g 2 tbsp
Parmesan cheese, shredded 25 g / 1 oz ¼ cup

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Bring a large pot of salted water to a boil. Cook pasta to al dente, reserve ½ cup of the water and drain. 

Heat oil in a large skillet over medium-high heat. Add red onion and carrot and saute 2 minutes.

Add broccoli and red bell pepper. Saute for 2 minutes.

Add zucchini. Saute for 2 – 3 minutes. 

Add garlic, tomatoes, and Italian seasoning and saute 2 minutes.

Pour vegetables into a serving bowl, add drained pasta, drizzle in lemon juice, season with salt and toss while adding in pasta water to get sauce to desired consistency.

7 Add Parmesan cheese and parsley then serve with remaining Parmesan on top.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • 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

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

Watch

POPULAR RECIPES

Send this to a friend