One of the most colorful and, dare we say, flavorful of pasta dishes is Pasta Primavera! Using seasonal veggies and colorful pasta makes it a wonderful entree to serve anytime of the year. Even the most novice of cooks will impress guests with this simple and delicious dish. Whether it is your main course or a side dish, you can’t go wrong with Pasta Primavera!
- 10 oz dry Penne Pasta (other shapes will do just as well: bowtie, spiral, etc)
- Salt to taste
- 1/4 cup olive oil
- 1/2 medium red onion, sliced
- 1 large carrot, peeled and sliced into matchsticks
- 2 cups broccoli florets, cut into matchsticks
- 1 medium red bell pepper, sliced into matchsticks
- 1 medium yellow squash, sliced into quarter portions
- 1 medium zucchini, sliced into quarter portions
- 3 cloves garlic, minced
- 1 cup (heaping) grape tomatoes, halved through the length
- 2 tsp dried Italian seasoning
- 1/2 cup pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan (can sub with toasted sunflower seeds or non-dairy cheese)
- 2 Tbsp chopped fresh parsley
OPTIONS: Any colorful variety of veggies can be used. If you aren’t a fan of squash and zucchini, use 1 small of each and add in a cup of sliced portobello or porcini mushrooms (increased vitamin D content).
- Bring a large pot of water to a boil. Cook pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile, heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute 2 minutes.
- Add broccoli and bell pepper then saute 2 minutes.
- Add squash and zucchini then saute 2-3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into the empty pasta pot or a serving bowl. Add the drained pasta. Drizzle lemon juice and salt while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
Be mindful of cooking instructions with gluten-free pasta to avoid a mushy texture. Consider using Jerusalem artichoke pasta, and pasta made from spinach, beets, and other vegetables–all easy to find in most large grocery stores or online.
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