Description
Springtime blooms on your plate with this colorful pasta primavera, celebrating fresh vegetables and light, zesty flavors. Garden-fresh ingredients dance together, creating a delightful meal you’ll savor with each refreshing bite.
Ingredients
Scale
Pasta and Main Vegetables:
- 12 ounces (340 grams) penne pasta
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (red and yellow)
- 1 cup carrots, sliced
- 1 cup snap peas or green beans, trimmed
Cooking Ingredients:
- 1/4 cup olive oil
- 1 teaspoon Italian seasoning
- 1/2 cup red onion, diced
- 3 cloves garlic, minced
- Salt to taste
- Pepper to taste
Garnish:
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Prepare a large pot with salted water and bring to a rolling boil at high heat. Cook penne pasta until al dente, approximately 8-10 minutes. Drain pasta, reserving 1 cup of pasta water, and set aside.
- Heat olive oil in the same pot over medium temperature. Introduce diced red onion and minced garlic, sautéing for 3-4 minutes until onions become translucent and fragrant.
- Add broccoli florets, sliced carrots, and diced bell peppers to the pot. Stir vegetables periodically and cook for 5 minutes, allowing them to soften while maintaining a slight crunch.
- Incorporate cherry tomatoes and snap peas into the vegetable mixture. Sprinkle Italian seasoning, salt, and pepper. Continue cooking for an additional 3-4 minutes until vegetables reach desired tenderness.
- Reunite cooked pasta with the vegetable medley, gently tossing to integrate. Slowly introduce reserved pasta water, creating a light, silky sauce that coats each ingredient evenly.
- Taste and adjust seasonings as needed. Transfer to serving dishes, garnishing with fresh basil leaves and optional Parmesan cheese. Serve immediately while warm and vibrant.
Notes
- Always salt your pasta water generously to enhance the overall flavor of the dish, ensuring each pasta piece is well-seasoned from the inside out.
- Chop vegetables uniformly to guarantee even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Use high-quality extra virgin olive oil for a richer, more authentic taste that elevates the entire vegetable medley.
- Keep some pasta water as a secret weapon for creating a silky, clingy sauce that helps vegetables and pasta bind together perfectly.
- For a gluten-free version, swap regular penne with chickpea or brown rice pasta to maintain the same delightful texture and nutritional value.
- Transform this into a protein-packed meal by adding grilled chicken, shrimp, or tofu cubes during the vegetable sautéing stage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 5 mg