Description
Pasta Primavera is a wholesome meal featuring zucchini, asparagus, yellow squash, and tender pasta topped with Parmesan cheese. It’s perfect for a healthy yet indulgent dinner.
Ingredients
Units
Scale
- 6 ounce penne pasta
- 1/2 yellow squash, chopped
- 1/2 zucchini, chopped
- 1/2 red pepper, diced
- 1/4 pint grape tomatoes
- 1/2 cup fresh green beans, trimmed and cut into 1 inch pieces
- 3 asparagus spears, trimmed and cut into 1 inch pieces
- 4 tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 teaspoons butter
- 1 clove garlic, minced
- 1/4 small yellow onion, diced
- 4 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, combine 1 tablespoon of olive oil, Italian seasoning, lemon juice, salt, and pepper. Mix until combined.
- Toss the squash, zucchini, pepper, tomatoes, green beans, and asparagus in the mixture to coat.
- Arrange the veggies in a single layer on the prepared baking sheet, then roast the vegetables for 15 minutes.
- Meanwhile, boil the pasta according to package instructions.
- In a large skillet, heat the remaining olive oil and sauté the onions for 5-6 minutes until translucent. Then, add the garlic and cook for 30 seconds.
- Add the cooked pasta and basil, and cook for 3-5 minutes until heated through. Then, remove from heat and toss with the roasted vegetables.
- Top with Parmesan cheese and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size:
- Calories: 691
- Sugar: 8.5 g
- Sodium: 329.5 mg
- Fat: 35.5 g
- Carbohydrates: 77.8 g
- Fiber: 9 g
- Protein: 20.8 g
- Cholesterol: 14.8 mg
Keywords: pasta primavera