Pasta Primavera Recipe
Pasta primavera is a tried and true dinner recipe. It's filled with peak-of-the-season veggies for a deliciously bright bite!
Servings: 12
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 minced garlic
- 1 tablespoon Italian seasoning
- garlic salt (with parsley flakes)
- pepper
- 1/4 cup pasta water
- 2 tablespoons lemon juice fresh
- 1/2 cup Parmesan Cheese shredded and divided
- balsamic glaze optional
- 2 tablespoons fresh parsley chopped
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
Calories: 165kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 77mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1575IU | Vitamin C: 42.7mg | Calcium: 74mg | Iron: 0.8mg