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Pasta Primavera – Quick, Fresh & Delicious Weeknight Winner

Pasta Primavera easy weeknight vegetable pasta
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A bright, simple plate of pasta with fresh veggies, perfect for weeknight dinners. Quick to cook and easy to clean up, this dish is family-approved and customizable for all tastes.

Ingredients

Scale
  • 8 oz Penne Pasta (can substitute with gluten-free or chickpea pasta), cooked to al dente
  • 1 medium Red Onion (or yellow onions/shallots)
  • 1 medium Carrot (or parsnip), sliced thinly
  • 2 cups Broccoli Florets (or asparagus/green beans), cut into small florets
  • 1 medium Red Bell Pepper (or green/yellow/orange peppers), seeded and chopped
  • 1 medium Yellow Squash (or zucchini, can substitute with eggplant), sliced
  • 1 cup Grape Tomatoes (or cherry/sun-dried tomatoes), halved before cooking
  • 2 cloves Garlic, minced
  • 1 tbsp Dried Italian Seasoning (can replace with fresh herbs)
  • 2 tbsp Lemon Juice (or lime juice)
  • 1/2 cup Parmesan Cheese (or nutritional yeast for dairy-free), grated
  • 2 tbsp Fresh Parsley, chopped (for garnish)
  • 2 tbsp Olive Oil (for sautéing), extra for greasing and flavoring
  • Salt, to taste
  • Red Pepper Flakes (optional, for serving), to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook to al dente (check package timing minus 1 minute).

2. While the pasta cooks, dice the red onion, slice the carrot thin, cut broccoli into small florets, seed and chop the red bell pepper, and slice the yellow squash. Halve grape tomatoes. Mince garlic.

3. In a small bowl, mix 1 tbsp dried Italian seasoning with a pinch of salt.

4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

5. Add the red onion and carrot first. Sauté for 3–4 minutes until slightly softened.

6. Add broccoli and red bell pepper. Season with Italian seasoning mix and sauté for 4–5 minutes until veggies are bright and almost tender.

7. Lower heat. Add the minced garlic and sauté for 30 seconds until fragrant.

8. Add the halved grape tomatoes and yellow squash; cook for 2–3 minutes so tomatoes soften but keep shape.

9. Reserve 1/2 cup of pasta cooking water and drain the penne.

10. Add the drained pasta to the skillet. Pour in 2 tbsp lemon juice and 1–2 tbsp of the reserved pasta water. Toss to combine. Add more pasta water if you want a looser sauce.

11. Turn off the heat. Stir in 1/2 cup grated Parmesan (or 2–3 tbsp nutritional yeast).

12. Taste and adjust salt and lemon. Garnish with fresh parsley and a pinch of red pepper flakes for heat.

13. Serve hot with extra Parmesan on the side.

Notes

Store leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of water or broth to revive the sauce. Freeze portions for up to 3 months.

Nutrition

Find it online: https://paulakitchen.com/pasta-primavera/