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Pasta Primavera: A Fresh and Colorful Italian Classic

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Pasta Primavera: A Fresh and Colorful Italian Classic

This vibrant Pasta Primavera brings together al dente penne pasta and a rainbow of fresh vegetables, creating a light yet satisfying meal that’s perfect for any season. With its perfectly sautéed vegetables and light, lemony finish, this dish proves that simple ingredients can create extraordinary flavors.

Ingredients

For the Pasta Base

  • Penne pasta
  • Salt for pasta water
  • 1/2 cup reserved pasta water

For the Vegetable Medley

  • Olive oil
  • 1 red onion, sliced
  • 1 carrot, julienned
  • 1 head broccoli, cut into florets
  • 1 bell pepper, sliced
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • Cherry tomatoes, halved
  • 2-3 cloves garlic, minced

For Seasoning and Finishing

  • 2 tsp dried Italian seasoning
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp fresh parsley, chopped
  • 1/2 cup shredded parmigiano (divided into 1/4 cup portions)

Preparation Method

Step 1: Preparing the Pasta

  1. Bring a large pot of water to a boil
  2. Add salt generously to the water
  3. Cook pasta according to package directions
  4. Important: Reserve 1/2 cup pasta water before draining
  5. Drain pasta and set aside

Step 2: Cooking the Vegetables

  1. Heat olive oil in a deep 12-inch skillet over medium-high heat
  2. Add red onion and carrot – sauté for 2 minutes
  3. Add broccoli and bell pepper – sauté for 2 minutes
  4. Add squash and zucchini – sauté for 2-3 minutes until nearly tender
  5. Add garlic, tomatoes, and Italian seasoning – sauté for 2 minutes more

Step 3: Combining and Finishing

  1. Transfer sautéed vegetables to the empty pasta pot or serving bowl
  2. Add the drained pasta
  3. Drizzle with fresh lemon juice
  4. Season with additional salt if needed
  5. Toss while adding reserved pasta water as needed to achieve desired consistency
  6. Mix in 1/4 cup parmigiano and chopped parsley
  7. Serve with remaining parmesan on top

Nutritional Benefits

Primary Nutrients

NutrientSourceFiberVegetables, Whole grain pasta (if used)Vitamin CBell peppers, BroccoliVitamin ACarrotsProteinPasta, Parmesan cheeseAntioxidantsTomatoes, Garlic

Secondary Nutrients

NutrientSourceIronPastaCalciumParmesan cheeseVitamin KBroccoli, ParsleyPotassiumZucchini, Squash

Serving Suggestions

  • Serve hot as a main course
  • Pair with a light green salad
  • Accompany with crusty Italian bread
  • Add grilled chicken or shrimp for extra protein
  • Sprinkle with red pepper flakes for heat

Recipe Tips and Variations

  • Cut vegetables in similar sizes for even cooking
  • Don’t overcook the vegetables – they should remain slightly crisp
  • Use seasonal vegetables for the best flavor and value
  • Try whole wheat pasta for added nutrition
  • Add pine nuts or walnuts for extra crunch
  • Substitute different cheese varieties like pecorino romano

Storage and Leftovers

  • Store in an airtight container in the refrigerator for up to 3 days
  • Reheat gently in the microwave or on stovetop
  • Add a splash of water when reheating to restore moisture
  • Can be enjoyed cold as a pasta salad

Your Turn to Cook!

Have you tried this recipe? Share your experience and any creative variations you’ve made. Did you use different vegetables or add your own twist? We’d love to hear about it!

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