Pasta Primavera
Ingredients
- Salt for pasta water and seasoning
- 12 ounces penne pasta
- 1 1/2 tablespoons extra-virgin olive oil plus extra for drizzling
- 3 garlic cloves sliced
- 1 yellow squash (or other type of squash) sliced into thin half-moons
- 1 zucchini sliced into thin half-moons
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 3/4 cup cherry tomatoes halved
- 1 bell pepper thinly sliced (any color)
- 1 cup thinly sliced red onion
- A pinch of red pepper flakes optional
- Black pepper to taste
- 1/2 cup frozen peas thawed
- 3/4 cup grated Parmesan cheese
- Juice of 1 lemon
- 1 cup fresh basil leaves roughly torn
Instructions
- Bring a large pot of water to a boil. Add a good pinch of salt and the pasta.
- Cook until the pasta is al dente according to the package instructions. Reserve about 1/2 cup of pasta water and then drain the pasta. Drizzle a little olive oil over the pasta to prevent sticking.
- Heat olive oil in a large, deep skillet over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant.
- Add the squash, zucchini, asparagus, cherry tomatoes, bell pepper, and red onion. Season with salt, a pinch of red pepper flakes if using, and a few grinds of black pepper. Sauté for 3 to 4 minutes until the vegetables start to soften.
- Add the peas and cook for another minute. Toss in the cooked pasta, grated Parmesan, and fresh lemon juice. Stir to combine and add a splash of reserved pasta water if the sauce seems dry.
- Finally, fold in the fresh basil leaves. Taste and adjust seasoning if needed, then serve warm.
Nutrition
Calories: 583kcalCarbohydrates: 100gProtein: 22gFat: 12gSaturated Fat: 4gSodium: 352mgFiber: 10g
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