Vegetarian Pasta Primavera 15 Vibrant Fresh Flavors
Vegetarian Pasta Primavera features tender pasta tossed with colorful seasonal vegetables, olive oil, garlic, lemon, and Parmesan for a light yet satisfying meal.
Ingredients
12 ounces penne or pasta of choice
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, sliced
1 cup broccoli florets
1 cup asparagus pieces
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup vegetable broth or reserved pasta water
1/2 cup grated vegetarian Parmesan cheese
2 tablespoons fresh lemon juice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Instructions
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Bring salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta water and drain.
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Heat olive oil in a large skillet over medium heat. Add garlic and sauté briefly.
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Add broccoli and asparagus and cook 3 to 4 minutes.
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Add zucchini, squash, bell pepper, and onion and cook until tender-crisp.
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Stir in cherry tomatoes and cook 1 minute.
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Season with salt and pepper. Add broth or 1/4 cup pasta water.
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Toss in cooked pasta and mix gently.
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Stir in lemon juice and Parmesan.
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Finish with basil and parsley before serving.
Notes
Cook vegetables until tender but still vibrant. Adjust lemon and seasoning to taste. Add extra pasta water if needed for a silky finish.