Pasta Primavera
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5
3 reviews
Excellent
Pasta Primavera
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This pasta primavera is light, fresh and cooks up in under 30 minutes making it perfect for busy spring and summer weeknights. It combines tender pasta with a variety of colorful vegetables all tossed in a simple lemon parmesan sauce.
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Ingredients
- 8 oz penne pasta or bowtie pasta or bucatini noodles
- 1 Tablespoons olive oil
- 6 garlic minced, cloves
- 1 small red onion halved and sliced
- 1 zucchini sliced into thin moons
- 1 yellow squash sliced into thin moons
- 1 red bell pepper cut into ½ inch pieces, or orange bell pepper
- 1 pint cherry tomato about 2 cups
- 1 teaspoon salt sea salt
- ¼ teaspoon black pepper
- 3-4 cups baby spinach
- 1 Tablespoon butter or more oil, unsalted
- 1 cup parmesan-reggiano cheese freshly shredded
- lemon juice juice from 1 lemon
- ½-1 cup water reserved pasta water
- basil for serving, fresh
Instructions
- Cook pasta according to package instructions. Reserve ½-1 cup pasta water then drain and return it to the pot with the heat off.
- While pasta is cooking, heat olive oil over medium heat in a saucepan. Add garlic and saute for 3-4 minutes until fragrant.
- Then add onion, zucchini, squash, bell pepper, cherry tomatoes, salt and pepper and saute for about 4-5 minutes, until veggies are tender and tomatoes start to burst. Be careful not to overcook otherwise your veggies will become mushy! Add spinach and cook for an additional minute until wilted.
- Once pasta is drained and back in the pot add butter (or additional oil), lemon juice, parmesan cheese and reserved pasta water, starting with ½ cup. Stir to combine until cheese is melted, adding more pasta water as desired.
- Add veggie mixture to the pasta and stir to combine. Serve immediately, topped with fresh basil and additional parmesan.
Notes
- Banza chickpea pasta
- Swap the veggies: Feel free to use whatever veggies you have on hand! Asparagus, broccoli, green beans, kale, eggplant and peas are all great options.
- Make it gluten-free: Use your favorite gluten-free pasta. My favorite is Banza chickpea pasta, but there are a ton of other options out there.
- Make it dairy-free: Use a dairy-free butter and parmesan cheese.
- To store: Store any leftovers in the fridge for 4-5 days. Reheat over the stove top or in the microwave.
Nutrition Information
Show Details
Serving
1/4 recipe
Calories
442kcal
(22%)
Carbohydrates
55g
(18%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Sodium
621mg
(26%)
Potassium
698mg
(15%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 442kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Sodium | 621mg | 26% |
| Potassium | 698mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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