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Pasta Primavera #vegetarian #versatile

Pasta Primavera #vegetarian #versatile

Pasta Primavera isn't only for spring and summer, this is a veggie pressed pasta dish that is ideal all year! It has such a fantastic flavor and it's adaptable formula so you can include various types of vegetables you may as of now have close by.

There's parcel of things I cherish about this Pasta Primavera. It's an extraordinary method to include a ton of veggies into your dinner, it's an incredible method to go through every one of those veggies in the ice chest, it's filling and fulfilling, it makes a heavenly principle dish or functions admirably as a side dish (which you'll get more servings).

What's more, obviously, it's overly scrumptious! I adore that garlic, parmigiano and lemon season you get over each and every nibble.

A healthy, veggie pressed pasta dish that is ideal for serving all year! It has so much crisp flavor, it's an extraordinary method to go through those vegetables in the cooler, in addition to it's a brilliant and bright dish so it gets the children to eat their vegetables.

Also Try Our Recipe : Vegan Avocado Pesto Pasta

Pasta Primavera #vegetarian #versatile

Ingredients

  • 10 oz. dry Barilla Penne Pasta
  • Salt
  • 1/4 cup olive oil
  • 1/2 medium red onion, sliced
  • 1 large carrot, peeled and sliced into matchsticks
  • 2 cups broccoli florets, cut into matchsticks
  • 1 medium red bell pepper, sliced into matchsticks
  • 1 medium yellow squash, sliced into quarter portions
  • 1 medium zucchini, sliced into quarter portions
  • 3 - 4 cloves garlic cloves, minced
  • 1 cup (heaping) grape tomatoes, halved through the length
  • 2 tsp dried Italian seasoning
  • 1/2 cup pasta water
  • 2 Tbsp fresh lemon juice
  • 1/2 cup shredded parmesan, divided
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  3. Add red onion and carrot and saute 2 minutes.
  4. Add broccoli and bell pepper then saute 2 minutes.
  5. Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 
  6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
  8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
  9. Recipe source: Cooking Classy

For more detail : bit.ly/2zdp3bj

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