Pasta Primavera

Make this simple pasta dish using your favourite garden vegetables


Servings 4
Difficulty Easy




  • ½ lb Penne pasta
  • To taste Salt
  • 1 tsp Olive oil , extra virgin
  • ½ cup Red onion , sliced
  • 1 Carrot , peeled, sliced into matchsticks
  • 2 cups Broccoli , florets
  • 1 medium Red bell pepper, sliced into matchsticks
  • 3 cloves Garlic, minced
  • 2 Tomatoes, preferably plum, chopped
  • 2 tsp Italian seasoning
  • ½ cup Pasta water, reserved
  • 2 tbsp Lemon juice
  • To taste Salt
  • ¼ cup Parmesan cheese, grated
  • 2 tbsp Parsley , chopped
  • ¼ cup Parmesan cheese, grated


  • 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 sauté 2 minutes. Add broccoli and red bell pepper. Sauté for 2 minutes. Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes.
  • 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.
  • Add Parmesan cheese and parsley. Serve with remaining Parmesan cheese on top.


  • 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