Vegetable Primavera Pasta with Parmesan
Ingredients
- For the Pasta:
- 12 oz (340 g) penne pasta (or spaghetti, fettuccine, or farfalle)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 carrot, julienned
- ½ cup vegetable broth (or chicken broth, or white wine)
- Salt and black pepper, to taste
- ½ tsp red pepper flakes (optional, for heat)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh basil or parsley, chopped
Instructions
- Step 1: Cook Pasta : Bring a large pot of salted water to boil. Add pasta and cook until al dente, following package directions. Reserve ½ cup pasta water, then drain and set aside.
- Step 2: Sauté Vegetables : Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant (about 1–2 minutes). Add bell pepper, zucchini, yellow squash, broccoli, and carrot. Cook 5–6 minutes until tender-crisp. Stir in cherry tomatoes and cook another 2 minutes.
- Step 3: Build the Sauce : Pour in broth (or white wine) and let simmer for 2–3 minutes to create a light sauce. Season with salt, pepper, and optional red pepper flakes.
- Step 4: Combine Pasta and Vegetables : Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed for moisture. Stir in Parmesan cheese and fresh herbs.
- Step 5: Serve : Transfer to plates or a large serving bowl. Top with extra Parmesan and basil if desired.