Suzanne's Easy Pasta Primavera

Bursting with vibrant colors and fresh flavors, Suzanne's Easy Pasta Primavera is the ultimate weeknight dinner that celebrates the best of seasonal vegetables. This quick and healthy recipe features tender penne pasta tossed with a medley of sautéed broccoli, zucchini, yellow squash, carrots, cherry tomatoes, and red bell pepper, all cooked to tender-crisp perfection in fragrant garlic-infused olive oil. Finished with a sprinkle of Parmesan cheese and fresh basil, this dish strikes a perfect balance between hearty and light, making it ideal for vegetarians or anyone seeking a wholesome pasta alternative. Ready in just 35 minutes and perfect for feeding a family of four, this simple yet satisfying recipe ensures a deliciously vibrant meal without the hassle. Perfect as both a main course or a side, this Pasta Primavera is a celebration of vibrant veggies and Italian-inspired comfort food!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 3 tbsp olive oil
• 3 cloves garlic
• 1.5 cups cherry tomatoes
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium red bell pepper
• 2 medium carrots
• 2 cups broccoli florets
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh basil leaves

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2

While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the zucchini and yellow squash, julienne the red bell pepper and carrots, and cut the broccoli into small florets.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, being careful not to let it burn.

Step 4

Add the broccoli florets and carrots to the skillet. Cook for 3-4 minutes, stirring occasionally.

Step 5

Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for an additional 3-4 minutes, until all vegetables are tender-crisp.

Step 6

Stir in the cherry tomatoes and cook for 1-2 minutes, until they begin to soften.

Step 7

Add the cooked pasta to the skillet, along with the reserved pasta water. Stir well to combine and coat the pasta in the vegetable mixture.

Step 8

Season with salt and black pepper to taste. Remove from heat.

Step 9

Sprinkle the grated Parmesan cheese over the pasta and top with fresh basil leaves. Toss gently to mix.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(1057.8g)

Amount per serving	% Daily Value*
Calories	1765.5

Total Fat 49.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 113.9mg	0%
Total Carbohydrate 285.9g	0%
Dietary Fiber 23.5g	0%
Total Sugars 22.1g
Protein 49.0g	0%

Vitamin D 0IU	0%
Calcium 125.0mg	0%
Iron 15.2mg	0%
Potassium 2342.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.1%

Protein: 11.0%

Carbs: 64.0%