Pasta Primavera Recipe
Seasonal vegetables sautéed with garlic and olive oil, tossed with penne pasta and parmesan.
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Ingredients
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Vegetables
Pasta
Sauté & Sauce
Method
Pasta Preparation
- 1
Boil pasta
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the penne pasta. Cook according to package directions until al dente, usually about 10-11 minutes.
- 2
Drain the pasta and reserve 1/2 cup of the pasta water. Set pasta aside.
Vegetable Sauté
- 3
In a large skillet or sauté pan over medium-high heat, heat 2 tablespoons of olive oil.
- 4
Add the minced garlic and red pepper flakes and sauté for 30 seconds until fragrant.
- 5
Add the broccoli, carrots, and bell peppers. Sauté for 3–4 minutes until slightly tender.
- 6
Add zucchini and yellow squash and continue cooking for another 3 minutes, stirring occasionally.
- 7
Add cherry tomatoes and cook for another 2 minutes until they begin to soften.
- 8
Stir in the fresh spinach and cook until wilted, about 1 minute.
- 9
Season vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Final Assembly
- 10
Add the cooked penne pasta to the skillet with the sautéed vegetables.
- 11
Pour in the remaining 1 tablespoon olive oil and the fresh lemon juice. Toss everything to combine.
- 12
If the mixture seems dry, add a splash of the reserved pasta water a little at a time until desired consistency is reached.
- 13
Turn off the heat and stir in the grated Parmesan cheese and chopped fresh basil.
- 14
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.