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

INGREDIENTS

Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

  • 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

METHOD

  • 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.

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

Watch

POPULAR RECIPES