Description
Enjoy the vibrant flavors of summer with this delightful Summer Pasta Primavera. Loaded with fresh vegetables and tossed in a light lemony sauce, this vegetarian pasta dish is perfect for a quick and flavorful meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or farfalle)
Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 small zucchini (sliced)
- 1 yellow squash (sliced)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup fresh or frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- juice of 1/2 lemon
Instructions
- Cook the Pasta: Boil salted water and cook pasta. Drain, reserving 1/2 cup of pasta water.
- Prepare the Sauce: Sauté garlic, zucchini, squash, and bell pepper. Add tomatoes, peas, seasonings, and cooked pasta. Toss to combine.
- Finish and Serve: Stir in Parmesan, lemon juice, and basil. Serve warm with extra cheese if desired.
Notes
- Experiment with seasonal veggies like asparagus, mushrooms, or broccoli.
- For a vegan option, omit Parmesan or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 10mg
