Description
This vibrant Vegetarian Pasta Primavera combines the crisp textures of seasonal vegetables with the comforting embrace of al dente pasta. Experience flavors from bell peppers to zucchini, delivering essential micronutrients and dietary fiber.
Ingredients
12 oz Whole Grain or Chickpea Penne
3 tbsp Extra Virgin Olive Oil
4 cloves Garlic (minced)
1 large Red Bell Pepper (sliced)
1 medium Yellow Squash (half-moons)
1 medium Zucchini (half-moons)
2 cups Broccoli Florets
2 medium Carrots (julienned)
1 cup Frozen Peas
2 tbsp Lemon Juice (fresh)
1/4 cup Fresh Basil Leaves
1/4 cup Parmesan Cheese (optional)
Instructions
- Bring a large pot of filtered water to a boil. Cook the pasta according to package directions until al dente. Reserve about half a cup of the starchy pasta water before draining
- In a large skillet, heat the Extra Virgin Olive Oil over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant
- Add the carrots and broccoli florets to the skillet first. Sauté for 3 to 4 minutes
- Then add the bell peppers, zucchini, and yellow squash. Continue to sauté for another 5 minutes until vegetables are tender-crisp
- Incorporate the frozen peas and cook for 2 minutes
- Add the cooked pasta to the skillet with the vegetables. Pour in the reserved pasta water and the fresh lemon juice. Mix well
- Turn off the heat. Fold in the fresh basil and Parmesan cheese (or nutritional yeast). Season with sea salt and cracked black pepper to taste
Notes
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a skillet over low heat with a tablespoon of water or broth.
Avoid microwaving to maintain texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg