Amazing Pasta Primavera

Pasta Primavera isn’t just for spring and summer season, this is a veggie packed pasta dish that’s best year spherical! It has this type of satisfying flavor and it’s versatile recipe so that you can add different types of veggies you may already have available. this is a backed conversation written through me on behalf of Barilla®. All reviews and text are mine.

There’s lot of factors i love about this Pasta Primavera. It’s a top notch way to add quite a few greens into your meal, it’s a super manner to use up all those vegetables within the refrigerator, it’s filling and pleasing, it makes a scrumptious principal dish or works properly as a aspect dish (which you’ll get greater servings).

And of path, it’s amazing tasty! i like that garlic, parmigiano and lemon taste you get over each single chunk. have you heard of the Mediterranean weight loss program? And did you recognize pasta is a part of this healthy manner of eating stimulated by using the traditional nutritional styles of the Mediterranean location? It carries a spread of satisfactory food agencies that ought to be eaten regularly in reasonable quantities, consisting of pasta.


  • 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


  1. bring a massive pot of water to a boil. prepare dinner penne pasta in salted water in keeping with bundle instructions, reserve half of cup pasta water earlier than draining.
  2. in the meantime warmness olive oil in a 12-inch (and deep) skillet over medium-high warmness.
  3. upload red onion and carrot and saute 2 mins.
  4. add broccoli and bell pepper then saute 2 minutes.
  5. add squash and zucchini then saute 2 - three mins or until veggies have nearly softened. 
  6. add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  7. Pour vegetables into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a touch more salt as wanted and toss whilst including in pasta water to loosen as preferred.
  8. Toss in 1/4 cup parmesan and parsley then serve with last parmesan on pinnacle.


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