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. Arrange veggies in a single layer on the prepared baking sheet.
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Roast veggies for 15 minutes.
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Meanwhile prepare pasta according to package instructions.
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After Pasta is prepared, heat remaining olive oil in a large skillet. Add onions and cook for 5-6 minutes or until translucent. Add garlic and cook 30 seconds. Add cooked pasta and basil and cook for 3-5 minutes until heated through. Remove from heat and toss with roasted vegetables. Top with Parmesan cheese and serve immediately.
- 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