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
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- dinner
- vegetarian
- weeknight
- budget
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Ingredients
Servings:
4
- 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.