Easy Pasta Primavera

A cornucopia of fresh vegetables, freshly grated Parmesan Cheese and penne pasta combine to make this an easy nutritious weeknight meal for busy families.

Course pasta

Cuisine American

Keyword pasta primavera, pasta primavera recipe, pasta with vegetables and Parmesan, penne pasta primavera, penne pasta with vegetables, primavera pasta

Prep Time 10

Cook Time 20

Servings servings

Calories 413kcal

Author Beth Pierce

Ingredients

12 ounces penne pasta
1/4 cup virgin olive oil
1 small onion diced
1 red bell pepper diced
1/2 lb. asparagus trimmed and cut 1 1/2 inch segments
1 medium zucchini cut in half and 1/4 inch thick slices
1 medium yellow squash cut in half and 1/4 inch thick slices
1 1/4 cups sliced grape tomatoes sliced lengthwise
2 cloves minced garlic
1/4 teaspoon onion powder
1/4 teaspoon dried marjoram
1/2 cup fresh shredded Parmesan cheese
1 1/2 teaspoon fresh chopped basil
1 1/2 teaspoons fresh oregano
salt and pepper to taste

Instructions

Cook the pasta according to package instruction; drain well and toss with 1 1/2 tablespoons olive oil.
Add 1 tablespoon of olive oil to a large non stick skillet over medium heat. Add onions, bell peppers and asparagus to the skillet; cook for 2-3 minutes stirring several times. Add the zucchini and yellow squash: cook for 2-3 minutes stirring several times. Reduce heat to low and add tomatoes, minced garlic, onion powder and dried marjoram; cook for 1 minute stirring continuously. Sprinkle with 1/4 cup shredded Parmesan Cheese.
Add the cooked penne pasta to the skillet. Sprinkle the top of the pasta with 1 1/2 tablespoons olive oil and 1/4 cup shredded Parmesan Cheese; stir to mix and coat. Sprinkle with fresh chopped basil and fresh oregano. Season with salt and freshly ground black pepper to taste. If desired top with more Parmesan Cheese.

Notes

Cook the pasta somewhat al dente (firm). It will hold up better to being reheated with the veggies and Parmesan cheese.
Once the pasta is cooked and drained well but still somewhat hot drizzle with olive oil to keep from sticking.
Do not overcook the vegetables. They are best crisp-tender for this recipe.
If you don't like the vegetables in this recipe swap them out for ones you do like. Perhaps you really hate asparagus so substitute with broccoli. As I always say don't throw the baby out with the bath water.
Use freshly shredded Parmesan cheese. It is flavor-packed and it really sends this dish over the top.

Nutrition