Pasta Primavera

Pasta Primavera

from cookingclassy.com
Main Course
30 min
5 servings
415 kcal / serving

A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.

Ingredients

  • 10 oz.dry barilla penne pasta
  • salt
  • ¼ cupolive oil
  • ½ mediumred onion, (sliced)
  • 1 largecarrot, (peeled and sliced into matchsticks)
  • 2 cupsbroccoli florets, (cut into matchsticks)
  • 1 mediumred bell pepper, (sliced into matchsticks)
  • 1 mediumyellow squash, (sliced into quarter portions)
  • 1 mediumzucchini, (sliced into quarter portions)
  • 3 clovesgarlic cloves, (minced)
  • 1 cup(heaping) grape tomatoes, (halved through the length)
  • 2 tspdried italian seasoning
  • ½ cuppasta water
  • 2 tbspfresh lemon juice
  • ½ cupshredded parmesan,* (divided)
  • 2 tbspchopped fresh parsley

Directions

  1. 1

    Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.

  2. 2

    Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.

  3. 3

    Add red onion and carrot and saute 2 minutes.

  4. 4

    Add broccoli and bell pepper then saute 2 minutes.

  5. 5

    Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 

  6. 6

    Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.

  7. 7

    Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

  8. 8

    Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.