Ingredients
Vegetables
- 1 medium red bell pepper, sliced
- 1 cup grape tomatoes, halved
- 1 large carrot, sliced (1/4-inch rounds)
- 1 medium zucchini, sliced
- 1/2 medium red onion, thinly sliced
- 1 medium yellow squash, sliced
- 2 cups broccoli, small florets
- 3-4 garlic cloves, minced
Pasta & Liquids
- 10 oz penne pasta
- 1/2 cup reserved pasta water
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
Herbs & Cheese
- 2 tsp dried Italian herbs
- 2 tbsp fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
Seasoning
- Salt, as needed
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté onions and carrots: Heat olive oil in a large skillet over medium-high heat. Add the sliced red onion and carrot rounds and sauté for 2 minutes until they start to soften.
- Add broccoli and bell pepper: Add the small broccoli florets and sliced red bell pepper to the skillet. Continue sautéing for another 2 minutes to begin cooking the vegetables.
- Sauté zucchini and yellow squash: Add sliced zucchini and yellow squash to the skillet. Sauté for 2-3 minutes until the veggies are almost tender but still crisp and colorful.
- Add garlic, tomatoes, and herbs: Stir in the minced garlic, halved grape tomatoes, and dried Italian herbs. Sauté for an additional 2 minutes until the mixture is fragrant and the tomatoes start to soften.
- Combine pasta and vegetables: Transfer the sautéed vegetables to the pot or bowl containing the drained pasta. This keeps the flavors together and facilitates tossing.
- Add lemon juice and season: Drizzle fresh lemon juice over the pasta and vegetables. Season with salt to taste. Toss well, gradually adding the reserved pasta water to loosen the sauce and help the ingredients combine.
- Add cheese and parsley: Toss in the grated Parmesan cheese and chopped fresh parsley. Mix thoroughly so the cheese melts slightly and coats the pasta evenly.
- Serve immediately: Plate the pasta primavera and top with additional Parmesan cheese if desired. Serve warm for the best flavor and texture.
Notes
- Use fresh seasonal vegetables for the best taste and texture.
- Reserve pasta water is essential for loosening the sauce and helping ingredients coat the pasta.
- You can substitute penne with other pasta like fusilli or farfalle if preferred.
- Add crushed red pepper flakes for a hint of heat.
- For a vegetarian version, ensure the Parmesan cheese is vegetarian-friendly or omit it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian