Description

Pasta Primavera is a light and fresh Italian-American dish made with pasta and a mix of colorful, sautéed spring vegetables, perfect for a quick and healthy meal.

Ingredients

Units Scale

12 oz penne pasta
2 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese
2 tbsp fresh basil, chopped

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Instructions

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté for 1 minute.
Add the bell peppers, zucchini, yellow squash, and broccoli. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
Add cherry tomatoes and cook for an additional 2 minutes until they start to soften.
Season the vegetables with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
Sprinkle with grated Parmesan cheese and fresh basil before serving.

Notes

Use whole wheat pasta for added fiber.
Feel free to substitute with your favorite vegetables or what’s in season.
For a vegan version, omit Parmesan or use a plant-based alternative.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 6g
Sodium: 210mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 10g
Cholesterol: 10mg