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Pasta Primavera

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A vibrant and fresh pasta dish loaded with colorful vegetables and a zesty lemon flavor, perfect for a quick and satisfying meal.

Ingredients

Pasta

  • 12 ounces uncooked fusilli pasta
  • 1.5 tablespoons olive oil
  • 0.25 cup thinly sliced shallots
  • 2 carrots peeled and julienned carrots
  • 1 cup chopped asparagus ((about 1 1/2 inches in length))
  • 1 cup sliced zucchini (cut into rounds or half moons)
  • 1 cup sliced yellow squash (cut into rounds or half moons)
  • 1 cup cherry tomatoes
  • 0.5 cup frozen peas
  • 2 teaspoons Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon red pepper flakes (optional)
  • 1 each lemon (zest and juice)
  • 0.5 cup reserved pasta water
  • 0.5 cup shredded parmesan cheese

Fresh basil for garnish (optional)

Instructions 

  • Cook pasta according to package instructions; reserve 1 cup of pasta water before draining.
  • Heat olive oil in a skillet and sauté shallots, carrots, and asparagus for 2 minutes.
  • Add zucchini, yellow squash, and cherry tomatoes; season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes.
  • Combine cooked pasta, 1/4 cup reserved pasta water, lemon zest, and lemon juice in the skillet.
  • Fold in frozen peas and parmesan until well mixed; adjust sauce with remaining reserved pasta water as needed.

Notes

For extra flavor, garnish with fresh basil and additional parmesan.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Vegetables