Description
These Pasta Primavera Recipes feature tender pasta tossed with colorful seasonal vegetables in a light garlic butter Parmesan sauce. Fresh, flavorful, and ready in just 30 minutes, this easy dinner is perfect for busy weeknights, family meals, or entertaining guests.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
- Salt, for boiling water
Vegetables
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup asparagus pieces
- 1 cup cherry tomatoes, halved
- ½ cup peas
- 1 carrot, thinly sliced
- ½ small red onion, sliced
Garlic Parmesan Sauce
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese
- ¼ cup reserved pasta water
- Juice of ½ lemon
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
Optional Protein
- Grilled chicken
- Shrimp
- Salmon
- Steak
- Bacon
Instructions
- Cook the pasta until al dente and reserve ¼ cup pasta water.
- Sauté the carrots, broccoli, asparagus, bell pepper, and onion.
- Add the zucchini, squash, peas, garlic, and seasonings.
- Stir in the cherry tomatoes.
- Add the reserved pasta water, Parmesan, and lemon juice to create the sauce.
- Toss the cooked pasta with the vegetables until evenly coated.
- Garnish with parsley and extra Parmesan cheese.
- Serve immediately.
Notes
- Cook the pasta just until al dente.
- Fresh vegetables give the best texture and flavor.
- Reserve the pasta water before draining.
- Freshly grated Parmesan melts more smoothly.
- Finish with lemon juice just before serving.
- Add grilled chicken or shrimp for a protein-packed meal.
- Leftovers make a delicious lunch the next day.
Nutrition
- Calories: 445
- Sugar: 7g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg