Pasta Primavera #pasta

Pasta Primavera #pasta

Pasta Primavera 

There's parcel of things I adore about this Pasta Primavera. It's an extraordinary method to include a ton of veggies into your dinner, 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 scrumptious principle dish or functions admirably as a side dish (which you'll get more servings). 

What's more, obviously, it's too delectable! I adore that garlic, parmigiano and lemon enhance you get over each and every chomp. 

Have you known about the Mediterranean eating regimen? What's more, did you realize pasta is a piece of this sound method for eating motivated by the customary dietary examples of the Mediterranean locale? 

It consolidates an assortment of value nutritional categories that ought to be eaten frequently in sensible amounts, including pasta.

Pasta Primavera #pasta

Also try our recipe : Sound BEEF AND BROCCOLI #Brocoli
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.
  9. Recipe source: Cooking Classy

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