Enjoy a classic Italian Pasta Primavera, bursting with fresh vegetables and rich flavors. This vegetarian dish is simple yet satisfying, featuring penne pasta complemented by vibrant bell peppers, zucchini, and a hint of lemon juice.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 30 min | Servings 4 | Serving Size 1 bowl (2 cups) | Est. Calories 795 per serving |
Carbs 93.4g (34%) | Protein 38.7g (77%) | Fats 33.3g (43%) | Daily Diet 2000 cal (40%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
penne
1 lb
red bell pepper
1 whole
chopped
yellow squash
1 whole
chopped
green zucchini
1 whole
chopped
grape tomatoes
1 cup
halved
broccoli heads
2 cup
chopped
red onion
0.5 whole
chopped
garlic
4 clove
minced
italian seasoning
2 tsp
parmigiana
0.5 cup
freshly shredded
lemon juice
2 tbsp
parsley
2 tbsp
chopped
penne
1 lb
red bell pepper
1 whole
chopped
yellow squash
1 whole
chopped
green zucchini
1 whole
chopped
grape tomatoes
1 cup
halved
broccoli heads
2 cup
chopped
red onion
0.5 whole
chopped
garlic
4 clove
minced
italian seasoning
2 tsp
parmigiana
0.5 cup
freshly shredded
lemon juice
2 tbsp
parsley
2 tbsp
chopped
olive oil
¼ cup
Start by bringing a large pot of water to a boil. While the water heats up, chop all your vegetables into small bite-sized pieces.
In a large skillet over medium heat, add your olive oil and start by sautéing your garlic and onion.
Once fragrant, add in your zucchini and squash. Follow in with your broccoli and tomatoes and let everything get nice and fork tender.
Add in your seasonings, parsley and mix well.
Salt your boiling water and cook your pasta till al dente, reserving 1/2 cup of pasta water.
Add your cooked pasta to the skillet with the cheese and lemon juice and mix well. If the pasta is too dry, slowly add some pasta water and mix and cook for 2-3 minutes.
