Description
Pasta Primavera is not just a spring or summer recipe, this easy pasta dish loaded with vegetables is perfect year round! Packed with flavor and easy to customize with your favorite veggies, this recipe is a staple for any home chef!
Ingredients
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12 ounce penne pasta
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1 yellow squash, chopped
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1 zucchini, chopped
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1 red pepper, diced
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1/2 pint grape tomatoes
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1 cup fresh green beans, trimmed and cut into 1 inch pieces
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6 asparagus spears, trimmed and cut into 1 inch pieces
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1/4 cup extra virgin olive oil, divided
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1 tablespoon italian seasoning
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1/2 tablespoon lemon juice
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon butter
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2 cloves garlic, minced
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1/2 small yellow onion, diced
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1/3 cup chopped fresh basil
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1/2 cup grated Parmesan cheese
Instructions
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Preheat oven to 450 degrees and line a baking sheet with parchment paper.
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Combine 2 tablespoons of olive oil, italian seasoning, lemon juice, salt and pepper in a large bowl. Toss squash, zucchini, pepper, tomatoes, green beans, and asparagus in the mixture to coat.
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Arrange vegetables in a single layer on the prepared baking sheet and roast vegetables for 15 minutes.
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Meanwhile prepare pasta al dente according to package instructions.
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When pasta is finished, heat the remaining olive oil in a large skillet. Add onions and cook for 5-6 minutes or until translucent.
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Add garlic and cook 30 seconds.
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Add cooked pasta and basil and cook for 3-5 minutes, stirring often, until heated through. Remove from heat and toss with roasted vegetables. Top with Parmesan cheese and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of vegetable broth if pasta looks dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: pasta
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 357
- Sugar: 3.4 g
- Sodium: 217.1 mg
- Fat: 14.2 g
- Carbohydrates: 47.2 g
- Protein: 11.2 g
- Cholesterol: 9.9 mg