Description
A vibrant and fresh Summer Pasta Primavera featuring penne pasta tossed with sautéed seasonal vegetables like zucchini, yellow squash, bell pepper, asparagus, and cherry tomatoes. This Italian-American vegetarian main course is lightly seasoned with garlic, red pepper flakes, and fresh basil, and finished with Parmesan cheese and a touch of lemon juice for a bright, flavorful meal perfect for warm-weather dining.
Ingredients
Scale
Dry Ingredients
- 12 ounces penne or your favorite pasta
Vegetables
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
- 1 red bell pepper, julienned
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas, thawed
Seasonings & Extras
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh basil
- 1 tablespoon lemon juice
- 1/4 cup reserved pasta water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve 1/4 cup of the pasta water before draining the pasta.
- Sauté Onions and Garlic: In a large skillet, heat olive oil over medium heat. Add the thinly sliced red onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Vegetables: Add the sliced zucchini, yellow squash, julienned red bell pepper, chopped asparagus, and halved cherry tomatoes to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.
- Add Peas and Seasonings: Stir in the thawed peas, salt, black pepper, and optional red pepper flakes. Mix well to combine all the flavors.
- Toss Pasta with Vegetables and Cheese: Add the drained pasta to the skillet along with the reserved pasta water, grated Parmesan cheese, lemon juice, and chopped fresh basil. Toss everything gently over low heat until the cheese melts and the pasta is evenly coated with the sauce and vegetables.
- Serve: Serve the pasta primavera immediately while warm, garnished with extra Parmesan cheese and basil if desired.
Notes
- Use any fresh seasonal vegetables you have on hand for variety.
- To add protein, include grilled chicken or shrimp.
- For a dairy-free version, omit Parmesan or substitute with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
