Pasta Primavera Recipe

Pasta Primavera in a large skillet on a wood placemat.

5 from 6 votes

Quick and easy One Pot Pasta Primavera is a hearty, healthy weeknight dinner the whole family will love! Ready in minutes with fresh, seasonal vegetables, this easy meal is a favorite every time we make it.

Prep Time10

Cook Time20

Total Time30

Course: Pasta

Cuisine: Italian

Servings:

Author: Kellie

Cost: $8

Equipment

1 skillet

Ingredients

1 pound Penne Pasta
3 tablespoons olive oil
1/2 medium red onion sliced
1 large carrot peeled and sliced into matchsticks
2 cups broccolini baby broccoli, chopped
1 medium red bell pepper sliced thinly
1 medium yellow squash sliced into quarters
1 medium zucchini sliced into quarters
5 cloves garlic cloves minced
1 cup grape tomatoes halved
1 cup green peas frozen, thawed
1/4 cup salted butter
1 tablespoon dried Italian seasoning
1/2 cup vegetable stock or chicken stock
2 tablespoon fresh lemon juice
1 tablespoon lemon zest
1/2 tablespoon honey
1 cup shredded parmesan
2 Tbsp chopped fresh parsley

Instructions

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.
Meanwhile heat olive oil in a large, deep skillet over medium-high heat.
Add red onion and carrot and saute 2 minutes.
Add broccoli and bell pepper then saute 2 minutes.
Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer. Add the butter and cook until melted.
Add the butter and cook until melted. Stir in the chicken stock, lemon juice, zest and honey. Bring to a boil then turn the heat to low.
Stir in the pasta and toss with the vegetables to coat. Season with salt and add the reserved pasta water. Simmer for 2-3 minutes.
Add 1/2 cup parmesan and parsley then serve with remaining parmesan on top.

Notes

Can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.

Nutrition