Pasta Primavera #vegetarian #pasta

There's part of things I adore about this Pasta Primavera. It's an extraordinary method to include a ton of veggies into your supper, it's an incredible method to go through each one of those veggies in the ice chest, it's filling and fulfilling, it makes a heavenly principle dish or functions admirably as a side dish (which you'll get more servings).

Pasta Primavera isn't only for spring and summer, this is a veggie stuffed pasta dish that is ideal all year! It has such a fantastic flavor and it's adaptable formula so you can include various types of vegetables you may as of now have available. Furthermore, obviously, it's too delicious! I cherish that garlic, parmigiano and lemon season you get over each and every nibble.

Have you known about the Mediterranean eating routine? Furthermore, did you realize pasta is a piece of this sound method for eating enlivened by the customary dietary examples of the Mediterranean area? It joins an assortment of value nutrition classes that ought to be eaten frequently in sensible amounts, including pasta.

On the off chance that you are hoping to add a protein to this formula, flame broiled chicken bosoms or rotisserie chicken would be an incredible alternative.

Also try our recipe Greek Orzo Pasta Salad

Pasta Primavera - this is a hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those veggies in the fridge.

Ingredients

• 10 oz. dry Barilla Penne Pasta
• Salt
• 1/4 cup olive oil
• 1/2 medium red onion, sliced
• 1 large carrot, peeled and sliced into matchsticks
• 2 cups broccoli florets, cut into matchsticks
• 1 medium red bell pepper, sliced into matchsticks
• 1 medium yellow squash, sliced into quarter portions
• 1 medium zucchini, sliced into quarter portions
• 3 - 4 cloves garlic cloves, minced
• 1 cup (heaping) grape tomatoes, halved through the length
• 2 tsp dried Italian seasoning
• 1/2 cup pasta water
• 2 Tbsp fresh lemon juice
• 1/2 cup shredded parmesan, divided
• 2 Tbsp chopped fresh parsley

Instructions

1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
3. Add red onion and carrot and saute 2 minutes.
4. Add broccoli and bell pepper then saute 2 minutes.
5. Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 
6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Read more our recipe : Creamy Swiss Chicken Bake

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