Pasta Primavera
Packed with seasonal veggies, this pasta primavera is a simple, fresh summer dinner.
Equipment
- 1 large pot
- 1 large skillet
Ingredients
- 10 oz pasta penne
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 1 zucchini sliced into half moons
- 1 cup carrots shredded
- 1 cup cherry tomatoes halved
- 1 cup onions red or sweet, thinly sliced
- 1 tsp salt
- 1/2 cup peas frozen, thawed
- 3/4 cup pecorino cheese grated
- 3 tbsp lemon juiced
- 1 cup basil leaves fresh
- 1/4 cup tarragon fresh (optional)
- 1 dash black pepper
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
- Drain and toss with a drizzle of olive oil to prevent sticking. Save up to 1 cup pasta water to use later to add to the sauce if needed.
- Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, tomatoes, onion, salt, pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
- Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using. Add the saved pasta water if needed.
- Season to taste, garnish with more basil, and serve.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Pasta Primavera
Amount per Serving
Calories
379.8
% Daily Value*
Fat
11.1
g
14
%
Saturated Fat
3.6
g
18
%
Sodium
677.1
mg
29
%
Potassium
584.1
mg
12
%
Carbohydrates
45.9
g
15
%
Fiber
5.1
g
18
%
Sugar
7
g
Protein
15.3
g
31
%
Vitamin A
5.037
µg
1
%
Vitamin C
31.1
mg
35
%
Vitamin D
0.1
µg
1
%
Vitamin K
33.4
µg
28
%
Calcium
245.1
mg
19
%
Iron
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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