PASTA PRIMAVERA RECIPE

Pasta Primavera isn't just for spring and summer, it's an ideal packaged Veggie pasta dish all year round! it's a satisfactory flavor and it is a versatile recipe so you'll add differing types of veggies you would possibly have already got available.

There are many things i prefer this Primavera pasta. it is a good way to feature many veggies into your food, it is a good way to use all the veggies within the fridge, it's filling and satisfying, it makes a delicious main dish or works well as a entremots you'll get more servings.

PASTA PRIMAVERA RECIPE

And in fact , it's super delicious! i really like that garlic, Parmigiano and lemon flavor you get quite every single bite.

Have you heard of the Mediterranean Diet? And does one know pasta is a component of this healthy way of eating inspired by the normal Diet pattern of the Mediterranean region?

It combines a spread of quality food groups that has got to be eaten often in reasonable quantities, including pasta. This recipe is really very easy to form . it is a little cut therefore the preparation takes a while but cooks up quickly.

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.

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