Ingredients
Dry Ingredients
- 10 oz. dry Barilla Penne Pasta
- Salt, to taste
- 2 tsp dried Italian seasoning
Vegetables & Aromatics
- 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 – 4 cloves garlic, minced
- 1 cup heaping grape tomatoes, halved lengthwise
Oils & Liquids
- 1/4 cup olive oil
- 1/2 cup reserved pasta water
- 2 Tbsp fresh lemon juice
Cheese & Herbs
- 1/2 cup shredded parmesan cheese, divided
- 2 Tbsp chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Heat Olive Oil: While pasta cooks, heat 1/4 cup olive oil in a deep 12-inch skillet over medium-high heat to prepare for sautéing the vegetables.
- Sauté Onion and Carrot: Add the sliced red onion and carrot matchsticks to the hot oil. Sauté for about 2 minutes until they start to soften but retain some crunch.
- Add Broccoli and Bell Pepper: Stir in the broccoli florets and red bell pepper strips; continue sautéing for another 2 minutes to slightly tenderize the vegetables.
- Add Squash and Zucchini: Add the quartered yellow squash and zucchini slices. Sauté for 2 to 3 minutes more, or until all vegetables are tender but still crisp.
- Add Garlic, Tomatoes, and Seasoning: Stir in the minced garlic, halved grape tomatoes, and dried Italian seasoning. Sauté for an additional 2 minutes to combine flavors and soften the garlic and tomatoes.
- Combine Pasta and Veggies: Transfer the sautéed vegetables into the empty pasta pot or a large serving bowl. Add the drained penne pasta, drizzle in the fresh lemon juice, and season with salt to taste. Toss everything together, gradually adding the reserved pasta water to loosen the sauce and create a light coating.
- Finish with Cheese and Herbs: Stir in 1/4 cup of shredded parmesan cheese along with the chopped fresh parsley. Serve the pasta primavera with the remaining parmesan sprinkled on top for extra flavor.
Notes
- Reserve some pasta water as it helps loosen the sauce and coat the pasta evenly without making it watery.
- For a vegan version, omit parmesan cheese or substitute with a vegan alternative.
- Use fresh seasonal vegetables to make the dish more vibrant and nutrient-packed.
- Adjust salt cautiously because parmesan adds saltiness to the dish.
- Serve immediately for best texture and flavor, but leftovers can be refrigerated and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
