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Let's Make Pasta Primavera
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This twenty minute Pasta Primavera is packed with fresh vegetables tossed in a creamy lemon garlic sauce, Easy to make with any veggies and delicious!
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Ingredients

  • 8 oz. penne pasta (or whole wheat, chickpea, etc)
  • 2 tbsp olive oil
  • 1 shallot, sliced thin
  • 1 carrot, sliced thin
  • 2 cups broccoli florets, cut small
  • 1 red bell pepper, sliced thin
  • 1 zucchini, sliced
  • 4 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • 1 tbsp Italian seasoning
  • 2 tbsp lemon juice (more to taste)
  • 1/2 lemon, zest
  • 1/2 cup shredded parmesan cheese
  • 2 tbsp fresh basil, chopped
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Step 1Cook pasta in salted water according to package directions. Drain the pasta and set it aside. Save about 1/2 cup of pasta cooking liquid for the sauce.
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Step 2While pasta is cooking, heat the olive oil over medium high heat in a large skillet. Add the shallots, carrots, broccoli, and red bell pepper. Cook for about 5-6 minutes until beginning to soften. Add the zucchini and cook for 3-4 more minutes. The vegetables should be just tender-crisp.
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Step 3Add the cherry tomatoes, minced garlic, Italian seasoning, lemon juice, and lemon zest. Cook for 2 minutes. Season well with salt and pepper.
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Step 4Add the vegetables to the cooked pasta. Stir in the Parmesan cheese and about ¼ cup of pasta cooking liquid. Stir to form a creamy sauce. If needed, add more pasta cooking liquid to the sauce, up to about 1/2 cup.
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Step 5Top with fresh basil and additional parmesan cheese if desired.
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