Go Back
Rachel White

Pasta Primavera Recipe

A bright vegetarian pasta tossed with sautéed seasonal vegetables, olive oil, garlic, and a touch of Parmesan for a fresh, satisfying meal.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta
  • 1 tablespoon salt for boiling water
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes halved
  • 1 cup sliced mushrooms
  • ½ teaspoon black pepper
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh basil

Method
 

  1. Bring large pot of water to rolling boil.
  2. Add 1 tablespoon salt and 12 oz penne pasta.
  3. Cook pasta according to package directions until al dente, about 10 minutes.
  4. Drain using colander and reserve ½ cup pasta water.
  5. Heat olive oil in large skillet over medium heat.
  6. Add minced garlic and sauté 30 seconds.
  7. Add zucchini, bell pepper, broccoli, mushrooms, and tomatoes.
  8. Sprinkle black pepper, dried Italian seasoning, and ½ teaspoon salt.
  9. Cook vegetables 8 minutes until tender yet crisp.
  10. Add drained pasta to skillet and toss gently.
  11. Pour in lemon juice and 2 tablespoons reserved pasta water.
  12. Stir until everything coats evenly.
  13. Remove from heat and fold in grated Parmesan and fresh basil.

Notes

Nutritional Values (Per Serving)

Calories: 450
Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: 65g
Fiber: 6g
Protein: 16g
Vitamin A: 40%
Vitamin C: 85%
Calcium: 15%
Iron: 20%
Vitamin K: 35%

Additional Notes and Tips

  • Add crushed red pepper for gentle heat.
  • Use whole wheat pasta for extra fiber.
  • Stir in splash of cream for richer texture.
  • Finish with extra basil for brighter aroma.
  • Serve immediately for best flavor and texture.