Name: Delicious Pasta Primavera
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 10 ounces dried penne pasta; Salt, as needed; 1/4 cup extra virgin olive oil; 1/2 medium red onion, sliced; 1 large carrot, peeled and sliced into thin strips; 2 cups broccoli, sliced into small pieces; 1 medium red bell pepper, sliced into thin strips; 1 medium yellow squash, quartered and sliced; 1 medium zucchini, quartered and sliced; 3-4 garlic cloves, minced; 1 heaping cup grape tomatoes, halved lengthwise; 2 teaspoons italian herbs, dried; 1/2 cup reserved pasta water; 2 tablespoons fresh lemon juice; 1/2 cup grated parmesan cheese, divided; 2 tablespoons chopped fresh parsley

Delicious Pasta Primavera

Print Recipe

This vibrant Vegetarian Pasta Primavera is a celebration of spring’s best produce, delivering a light yet satisfying meal in under 30 minutes. After extensive testing, I’ve perfected a method that keeps vegetables crisp-tender and the sauce beautifully emulsified, making this a go-to recipe for busy weeknights.

Author: Claire Monroe
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

Scale

10 ounces dried penne pasta
Salt, as needed
1/4 cup extra virgin olive oil
1/2 medium red onion, sliced
1 large carrot, peeled and sliced into thin strips
2 cups broccoli, sliced into small pieces
1 medium red bell pepper, sliced into thin strips
1 medium yellow squash, quartered and sliced
1 medium zucchini, quartered and sliced
3–4 garlic cloves, minced
1 heaping cup grape tomatoes, halved lengthwise
2 teaspoons italian herbs, dried
1/2 cup reserved pasta water
2 tablespoons fresh lemon juice
1/2 cup grated parmesan cheese, divided
2 tablespoons chopped fresh parsley

Instructions

Boil the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente, which typically takes 10-12 minutes. (Pro tip: Salting the water properly is crucial, as it seasons the pasta from within; aim for water that tastes like the sea). Just before draining, reserve 1/2 cup of the starchy pasta water—this is essential for creating a silky, cohesive sauce later.
Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced red onion and carrot strips. Sautéing, which means cooking quickly in fat over direct heat, for 3-4 minutes until they just begin to soften. This initial cook time allows the harder vegetables to start tenderizing before adding more delicate ones.
Cook the Hearty Vegetables: Add the broccoli and red bell pepper strips to the skillet. Continue to cook, stirring frequently, for another 4-5 minutes. The goal is vibrant, crisp-tender vegetables. Unlike boiling, this dry-heat method with oil helps caramelize natural sugars, enhancing flavor without waterlogging.
Add the Soft Vegetables and Garlic: Introduce the yellow squash, zucchini, and minced garlic to the pan. Cook for 2-3 minutes more, just until the squash is tender but not mushy. I've found that adding garlic at this stage prevents it from burning and becoming bitter. Stir in the halved grape tomatoes and dried Italian herbs just to warm them through, about 1 minute.
Combine Pasta and Create the Sauce: Add the drained al dente penne directly to the skillet with the vegetables. Pour in the reserved pasta water and fresh lemon juice. Toss everything together vigorously for 1-2 minutes. The starchy water, lemon juice, and olive oil will emulsify into a light, glossy sauce that clings to every noodle and vegetable piece.
Finish and Serve: Remove the skillet from heat. Stir in half of the grated parmesan cheese until melted. Season the entire dish with additional salt to taste. Divide into bowls and garnish with the remaining parmesan and the chopped fresh parsley. For the best experience, serve immediately while the vegetables retain their perfect bite and the sauce is at its creamiest.

Find it online: https://thecookingjournal.com/vegetarian-pasta-primavera/