Pasta Primavera

The first time I made Pasta Primavera, it was during a spontaneous dinner party with friends. I wanted something vibrant, fresh, and bursting with flavor, yet easy enough to whip up on a busy weeknight. As I prepped the ingredients, I could already envision their expressions when they tasted the medley of vegetables and perfectly cooked pasta. The aroma wafted through the air, and as everyone gathered around the table, it felt like the perfect way to bring people together. That night, Pasta Primavera became a staple in my kitchen, a recipe I could rely on for any occasion.

Key Ingredients for Pasta Primavera

The ingredients in Pasta Primavera create a delicious tapestry of flavors and textures. The combination of fresh vegetables and pasta creates a delightful experience that’s both satisfying and nutritious. Here are the key players:

• 10 oz dry Barilla Penne Pasta: The foundation of this dish, offering a hearty texture that holds onto the sauce.
• Salt: Essential for enhancing the flavors of the ingredients.
• 1/4 cup olive oil: Adds richness and helps to sauté the vegetables beautifully.
• 1/2 medium red onion, sliced: Brings sweetness and depth to the dish.
• 1 large carrot, peeled and sliced into matchsticks: Adds crunch and a pop of color.
• 2 cups broccoli florets, cut into matchsticks: A nutrient-dense vegetable that adds a vibrant green hue.
• 1 medium red bell pepper, sliced: Offers a sweet flavor and attractive color contrast.
• 1 medium yellow squash, sliced into quarter portions: Contributes a mild taste and tender texture.
• 1 medium zucchini, sliced into quarter portions: Another colorful addition that complements the other veggies.
• 3 – 4 cloves garlic, minced: Enhances the overall flavor with its aromatic essence.
• 1 cup (heaping) grape tomatoes, halved: Adds juiciness and sweetness.
• 2 tsp dried Italian seasoning: Infuses the dish with a blend of classic Italian flavors.
• 1/2 cup pasta water: Helps to create a cohesive sauce.
• 2 tbsp fresh lemon juice: Brightens the dish and balances the flavors.
• 1/2 cup shredded parmesan, divided: Adds richness and a savory note.
• 2 tbsp chopped fresh parsley: A fresh herb that garnishes the dish beautifully.

How to Cook Pasta Primavera

Cooking Pasta Primavera is a delightful experience that fills your kitchen with mouthwatering aromas. Follow these steps to create a colorful and delicious dish that will impress everyone at the table.

1. Start by bringing a large pot of water to a boil. Make sure to add a generous amount of salt to the water; this is your chance to season the pasta from the inside out. Once the water is boiling, add 10 oz dry Barilla Penne Pasta and cook according to package directions, usually about 9 to 11 minutes. Before draining, remember to reserve 1/2 cup pasta water for later. This starchy water will help to bind your sauce.
2. While the pasta cooks, heat 1/4 cup olive oil in a 12-inch skillet over medium-high heat. As the oil heats, it will shimmer, indicating it’s ready for the next step. Be careful not to let it smoke, as that can affect the flavor.
3. Once the oil is hot, add 1/2 medium red onion, sliced, and 1 large carrot, peeled and sliced into matchsticks. Sauté these for about 2 minutes, stirring frequently, until they are slightly softened and fragrant. The onion will turn translucent, releasing its natural sweetness.
4. Next, add 2 cups broccoli florets, cut into matchsticks and 1 medium red bell pepper, sliced to the skillet. Sauté for another 2 minutes, allowing the vegetables to cook through but still retain some crunch. You want them vibrant in color and tender-crisp.
5. Now it’s time to bring in the more delicate vegetables. Add 1 medium yellow squash, sliced into quarter portions and 1 medium zucchini, sliced into quarter portions. Continue to sauté for an additional 2 to 3 minutes until all the veggies are nearly softened and bright.
6. Add in 3 – 4 cloves garlic, minced, 1 cup (heaping) grape tomatoes, halved, and 2 tsp dried Italian seasoning. Stir well and cook for another 2 minutes. The garlic will become fragrant, and the tomatoes will begin to soften, releasing their juices.
7. Once the vegetables are fully cooked, pour everything into the now-empty pasta pot or a serving bowl. Add the drained pasta to the skillet, along with the reserved 1/2 cup pasta water. Drizzle in 2 tbsp fresh lemon juice and season with a little more salt to taste. Toss everything together, ensuring the pasta is well coated and the sauce is perfectly emulsified.
8. Finally, toss in 1/4 cup shredded parmesan and 2 tbsp chopped fresh parsley. Give it one last toss to incorporate everything. The cheese will melt slightly and create a creamy-like finish.
9. Serve your Pasta Primavera hot, garnished with the remaining parmesan on top. Enjoy this vibrant dish while it’s at its freshest!

Change It Up

There are countless ways to modify Pasta Primavera to suit your preferences or what you have on hand. Here are some ideas to inspire you:

• Storage: Make sure to store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to prevent sticking.
• Freezing: You can freeze any leftovers, but keep in mind that the vegetables may lose some texture. To freeze, let the dish cool completely, then transfer it to a freezer-safe container. It will last for up to three months.
• Pairing: Serve Pasta Primavera with a side salad for a light meal or with crusty garlic bread for a heartier option.
• Seasonal Variations: Feel free to swap in your favorite seasonal vegetables, like asparagus in spring or roasted butternut squash in fall.
• Protein Additions: For a more filling meal, consider adding grilled chicken, shrimp, or chickpeas for extra protein.

Best Served With

• Garlic Bread: A classic accompaniment that complements the flavors of the dish and adds a satisfying crunch.
• Mixed Green Salad: A fresh salad with a light vinaigrette balances the hearty pasta and adds a refreshing touch.
• White Wine Spritzer: For a light drink option, a white wine spritzer complements the dish’s freshness without overpowering the flavors.
• Seasonal Fruit: Serve fresh fruit like strawberries or a fruit salad as a light dessert to end the meal on a sweet note.
• Grilled Veggies: Grilled vegetables make a great side, enhancing the dish’s overall vegetable theme.

FAQ

Conclusion

In conclusion, Pasta Primavera is a vibrant and delicious dish that’s perfect for any occasion. With its colorful vegetables and satisfying pasta, it’s sure to be a hit at your dinner table. I encourage you to try this recipe and experience the joy of cooking with fresh ingredients that celebrate the season.

Pasta Primavera

The ultimate comfort food, Pasta Primavera is a vibrant and easy weeknight dinner filled with fresh vegetables and delicious flavor. Perfect for a crowd or a cozy night in, this dish brings a taste of spring to your table. Make it tonight for a delightful meal!

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Prep Time 19 minutes mins

Cook Time 11 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz dry Barilla Penne Pasta
• 1 tsp Salt
• 1/4 cup olive oil
• 1/2 medium red onion, sliced
• 1 large carrot, peeled and sliced into matchsticks
• 2 cups broccoli florets, cut into matchsticks
• 1 medium red bell pepper, sliced
• 1 medium yellow squash, sliced into quarter portions
• 1 medium zucchini, sliced into quarter portions
• 3 - 4 cloves garlic cloves, minced
• 1 cup (heaping) grape tomatoes, halved
• 2 tsp dried Italian seasoning
• 1/2 cup pasta water
• 2 Tbsp fresh lemon juice
• 1/2 cup shredded parmesan, divided
• 2 Tbsp chopped fresh parsley

Equipment

• Large Pot
• Chef's Knife
• Skillet
• Peeler

Method

 

1. Bring a large pot of water to a boil.
2. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
3. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
4. Add red onion and carrot and sauté 2 minutes.
5. Add broccoli and bell pepper then sauté 2 minutes.
6. Add squash and zucchini then sauté 2 - 3 minutes or until veggies have nearly softened.
7. Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes longer.
8. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
9. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Notes

• If you want it cheesier: Use 1 cup parmesan.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.