Description
A delightful and colorful summer pasta primavera loaded with fresh seasonal vegetables, tossed in a light lemony sauce, and finished with Parmesan and basil. This vegetarian dish is quick to make and bursting with flavors that scream summer.
Ingredients
Scale
Pasta:
- 12 ounces penne or your favorite pasta
Vegetables:
- 2 tablespoons olive oil
- 1 small zucchini (sliced into half-moons)
- 1 yellow squash (sliced into half-moons)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup asparagus (cut into 2-inch pieces)
- 3 garlic cloves (minced)
- 1/4 teaspoon red pepper flakes (optional)
Additional Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
- Juice of 1 lemon
Instructions
- Cook the Pasta: Boil a pot of salted water and cook the pasta until al dente. Reserve some pasta water, drain, and set aside.
- Sauté Vegetables: In a skillet, sauté garlic and red pepper flakes. Add zucchini, squash, bell pepper, asparagus, salt, and pepper. Cook until tender.
- Add Tomatoes: Incorporate cherry tomatoes and cook until slightly softened.
- Combine: Mix cooked pasta with vegetables, adding reserved pasta water as needed.
- Final Touches: Off heat, add lemon juice, Parmesan, and basil. Adjust seasoning and serve.
Notes
- You can enhance this dish with grilled chicken, shrimp, or chickpeas for added protein.
- Feel free to swap in your preferred seasonal veggies for a unique twist.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 15mg
