Veggie Pasta Primavera Skillet

Brighten up your dinner table with this vibrant Veggie Pasta Primavera Skillet, a one-pan recipe that's brimming with fresh, colorful vegetables and zesty flavors! Featuring tender penne pasta tossed with sautéed bell peppers, zucchini, broccoli, cherry tomatoes, and peas, this dish is seasoned to perfection with Italian herbs, a hint of red pepper flakes, and a refreshing squeeze of lemon juice. Ready in just 35 minutes, this wholesome vegetarian pasta is perfect for a quick weeknight meal or a delightful dinner party centerpiece. Customize your skillet by sprinkling Parmesan cheese on top or keeping it dairy-free, and don't forget the fresh basil garnish for an extra pop of flavor and aroma. Healthy, easy, and irresistibly delicious, this pasta primavera is sure to become a family favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 2 cups broccoli florets, chopped
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas, thawed
• 1 tsp Italian seasoning
• 0.5 tsp red pepper flakes (optional)
• 1 whole lemon, juiced
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup Parmesan cheese, grated (optional)
• 2 tbsp fresh basil leaves, chopped
• 0.5 cup water reserved from pasta

Directions

Step 1

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

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.

Step 3

Add the red and yellow bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften.

Step 4

Stir in the zucchini and broccoli florets, cooking for another 3-4 minutes until the vegetables are just tender.

Step 5

Add the cherry tomatoes and thawed peas to the skillet, stirring well. Cook for 2 minutes, allowing the tomatoes to release some of their juices.

Step 6

Sprinkle in the Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir to coat the vegetables evenly with the spices.

Step 7

Return the cooked pasta to the skillet. Pour in the reserved 1/2 cup of pasta water and the juice of one lemon. Toss everything together and let it cook for 2-3 minutes so the flavors meld.

Step 8

If desired, stir in the grated Parmesan cheese for an added layer of flavor.

Step 9

Remove the skillet from heat and garnish with fresh basil leaves before serving.

Step 10

Serve warm and enjoy your Veggie Pasta Primavera Skillet!

Nutrition Facts

Serving size	(1702.2g)

Amount per serving	% Daily Value*
Calories	2373.1

Total Fat 70.7g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 94.8mg	0%
Sodium 4266.6mg	0%
Total Carbohydrate 334.1g	0%
Dietary Fiber 39.1g	0%
Total Sugars 36.9g
Protein 111.5g	0%

Vitamin D 0IU	0%
Calcium 1570.3mg	0%
Iron 20.6mg	0%
Potassium 3473.8mg	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: 26.3%

Protein: 18.4%

Carbs: 55.3%