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Weeknight Pasta Primavera
Classic light pasta tossed with quick sautéed mixed vegetables and a splash of starchy pasta water for a glossy, budget-friendly dinner.
Prep
10 min
Cook
15 min
Servings
4
Difficulty
easy
Total Time
25 min
dinnervegetarianweeknightbudget
Ingredients
12ozpenne pasta
2tbspolive oil
1.5cupbroccoli florets
1mediumcarrot, thinly sliced
1/2mediumred bell pepper, sliced
1/2mediumzucchini, half-moons
2clovegarlic, minced
1tsplemon zest
1/2cupparmesan cheese, grated
to tastesalt
to tasteblack pepper
Nutrition
Calories
420
105 per serving
Protein
14g
28% DV
% Daily Values based on a 2000 calorie diet
Step-by-Step
1
Boil pasta in salted water until al dente. Reserve 1 cup cooking water; drain.
2
While pasta cooks, heat olive oil in a large skillet over medium-high.
3
Add broccoli, carrot, and pepper; sauté 3–4 minutes until bright and slightly tender.
4
Add zucchini and garlic; cook 2 minutes more until fragrant.
5
Add drained pasta, lemon zest, and 1/2 cup reserved water; toss until glossy.
6
Off heat fold in parmesan; adjust with more water for light sauce. Season and serve.