Description
This Pasta Primavera is a fresh and vibrant dish loaded with seasonal vegetables, tossed in a light garlic and olive oil sauce. Perfect for a quick, healthy, and delicious weeknight dinner!
Ingredients
Units
Scale
- For the Pasta & Vegetables:
- 12 oz pasta (penne, spaghetti, or fusilli)
- 1 tbsp olive oil
- 1 small zucchini (sliced)
- 1 small yellow squash (sliced)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 1/2 cup carrots (julienned)
- 3 cloves garlic (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- For the Sauce:
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- For Garnish:
- 1/4 cup fresh basil (chopped)
- Extra Parmesan cheese
Instructions
- Cook pasta according to package instructions; reserve ½ cup pasta water before draining.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add zucchini, yellow squash, bell pepper, broccoli, and carrots; sauté for 5 minutes.
- Stir in cherry tomatoes, garlic, salt, black pepper, and red pepper flakes; cook for another 2 minutes.
- In a small bowl, whisk together olive oil, Parmesan, lemon juice, oregano, and basil.
- Add the cooked pasta to the skillet along with the sauce; toss to combine.
- If needed, add reserved pasta water to loosen the sauce.
- Remove from heat, garnish with fresh basil and extra Parmesan.
- Serve warm and enjoy!
Notes
- Protein Additions: Add grilled chicken, shrimp, or tofu.
- Gluten-Free Option: Use gluten-free pasta.
- Dairy-Free Version: Skip Parmesan or use nutritional yeast.
Nutrition
- Calories: ~380 kcal
- Sugar: ~6g
- Sodium: ~250mg
- Fat: ~14g
- Saturated Fat: ~3g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~55g
- Fiber: ~6g
- Protein: ~12g
- Cholesterol: ~5mg
