Pasta Primavera is a healthy, vegetable-packed pasta dish that the whole family can enjoy! Mix in your favorite veggies with some penne pasta, olive oil, and herbs.
Prep Time10 minutesminutes
Cook Time25 minutesminutes
Total Time35 minutesminutes
Ingredients
10ouncesof penne pasta, or 3 ½ cups
⅓-½cuppasta water
¼cupolive oil
1teaspoonsalt, divided
1teaspoondried oregano, divided
½teaspoonblack pepper, divided
2Tablespoonssalted butter
2carrots, julienned
½red onion, diced
1red bell pepper, julienned
1cupbroccoli florets, cut into 1-inch pieces
1yellow squash, quartered and sliced
1cupgrape tomatoes, cut in half
1Tablespoonwhite wine vinegar
1teaspoongarlic powder
¼teaspoondried basil
Shredded Parmesan cheese, optional garnish
Chopped Parsley, optional garnish
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Instructions
Cook pasta according to the directions on the bag. Drain but save 1 cup of the pasta water and set aside. I like to ladle out 1 cup and put it into a separate container before I drain it.
In a small bowl, mix the olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon oregano.
Toss the pasta with this oil mixture until evenly covered. Set pasta aside.
In a large skillet over medium heat, melt the butter and sauté the carrots and onions together until softened, about 2-3 minutes.
Add in the bell pepper and broccoli florets and cook for a few minutes or until barely softened, about 2-3 minutes.
Finish up the sauté by adding in the squash, tomatoes, white wine vinegar, garlic powder, ½ teaspoon oregano, ½ teaspoon salt, dried basil, and ¼ teaspoon black pepper. Let cook all together for another 3 minutes.
Stir in the penne pasta prepared earlier and ⅓ cup of the reserved pasta water to the mixture. Stir for a minute and then remove from heat.
Plate and garnish with optional parmesan cheese and parsley and enjoy!