Pasta Primavera

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

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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

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