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side view shot of a large pan full of pasta primavera
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4.73 from 11 votes

Pasta Primavera

This Pasta Primavera recipe consists of warm penne bursting with roasted vegetables and parmesan. A flavorful pasta dish ready in a flash and packed with fresh, healthy veggies. A simple one pot dish that's ready in only 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch
Cuisine: American, Italian
Keyword: pasta primavera
Servings: 4
Calories: 512kcal

Ingredients

  • 10 oz penne uncooked
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 1 lb asparagus fresh, trimmed and cut into 2-inch pieces
  • 2 cups mushrooms sliced
  • 1 small zucchini halved lengthwise and sliced
  • 1 medium carrot shredded
  • 2 cups cherry tomatoes halved
  • 4 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 cup Parmesan cheese freshly grated
  • 1 lemon cut in wedges

Instructions

  • Cook the penne according to package instructions. Reserve 1/2 cup of pasta water before draining.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 2 to 3 minutes.
  • Add the asparagus, mushrooms and zucchini to the skillet and cook until tender, about 5 minutes.
  • Add the shredded carrot, tomatoes, garlic, Italian seasoning, salt, pepper, red pepper flakes, stir and cook for another minute until the tomatoes begin to soften.
  • Stir in the cooked penne, 1/2 cup of the cheese and some pasta water as needed. Serve and top with remaining Parmesan cheese and lemon wedges.

Video

Notes

  1. Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days.
  2. To freeze, transfer the pasta to an airtight container and store in the freezer for up to 3 months.

Nutrition

Calories: 512kcal | Carbohydrates: 73g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 726mg | Potassium: 971mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4082IU | Vitamin C: 49mg | Calcium: 397mg | Iron: 5mg