Pasta Primavera Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
12
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Calories
165 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Primavera Recipe
Description
This Pasta Primavera recipe starts by cooking bowtie pasta al dente, reserving some pasta water. Various vegetables are sautéed sequentially in olive oil to maintain individual textures: carrots first for softness, followed by bell peppers, then zucchini and squash, and finally grape tomatoes with garlic and Italian seasoning briefly to combine flavors. The cooked pasta is then tossed with the vegetables, reserved pasta water to loosen the sauce, lemon juice for brightness, and Parmesan cheese for a savory finish.
The resulting dish is vibrant in color and provides a contrast of tender pasta with vegetables that retain some bite. The Italian seasoning and garlic impart herbal and aromatic notes. Adding balsamic glaze is optional but contributes a mellow sweetness that complements the fresh ingredients. Fresh parsley sprinkled on top adds herbal freshness and visual appeal.
Pasta Primavera serves well as a light main course or side dish during warmer months or when vegetable-forward meals are preferred. It pairs nicely with grilled meats or seafood if desired.
Ingredients
- 10 oz bowtie pasta uncooked
- 1/4 cup olive oil
- 1 large carrot peeled and sliced into matchsticks
- 1 medium red bell pepper sliced into matchsticks
- 1 medium yellow bell pepper sliced into matchsticks
- 2 medium zucchini sliced and cut into quarters
- 1 medium yellow squash sliced and cut into quarters
- 1 cup grape tomatoes heaping cup and cut in half length wise
- 1 tablespoon garlic minced
- 1 tablespoon Italian seasoning
- garlic salt with parsley flakes
- black pepper
- 1/4 cup pasta water
- 2 tablespoons lemon juice fresh
- 1/2 cup Parmesan Cheese shredded and divided
- balsamic glaze optional
- 2 tablespoons parsley chopped, fresh
Instructions
- Cook pasta according to package instructions. Drain, but be sure to reserve 1/4 cup of the pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sauté the carrots for a few minutes. Add the peppers and sauté for an additional few minutes. Add the squash and zucchini and saute for 2 more minutes.
- Add the tomatoes, minced garlic, Italian seasoning, garlic salt, and pepper, and saute for another 2 minutes. (Note: if adding meat, then add it at this point. Be sure that it has been precooked and cut)
- Toss in the bowtie pasta, 1/4 cup reserve pasta water, lemon juice, and any salt and pepper as needed.
- Top with Parmesan Cheese, parsley, and balsamic glaze if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 77mg | 3% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 42.7mg | 47% |
| Calcium | 74mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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