Pasta Primavera
CALORIES: 310
PREP: 10 minutes
COOK: 15 minutes
Looking for a delicious and healthy meal idea? Try out this mouthwatering Pasta Primavera recipe! Loaded with fresh veggies like bell peppers, asparagus, and broccoli, this dish is not only packed with nutrients but also bursting with flavor.
Ingredients
| 1 lb | dried penne pasta |
|---|---|
| 1/4 cup | olive oil |
| 1 | broccoli crown, cut into florets |
| 1/2 lb | asparagus, trimmed and cut into thirds |
| 1 cup | snap peas, halved |
| 1 | zucchini, diced |
| 1 | red bell pepper, diced |
| 1 | shallot, minced |
| 1 | lemon, juice |
| 2 | garlic cloves, minced |
| 1 tbsp | Italian seasoning |
Salt and pepper to taste |
Directions
Cook the pasta in a large pot of boiling water according to the package instructions. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the shallot and garlic. Cook until they are fragrant, about 1 minute. Stir in the asparagus, broccoli, snap peas, red bell pepper, and zucchini. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Transfer the pasta and the reserved cooking water into the skillet. Stir in the lemon juice, Italian seasoning, salt, and pepper.
Serve immediatley or store in the refrigerator for up to 5 days.