Description
A vibrant and fresh Pasta Primavera with a zesty Lemon Parmesan Sauce, featuring tender sautéed vegetables like zucchini, squash, bell peppers, and cherry tomatoes tossed with penne pasta in a light, flavorful sauce. Ready in just 25 minutes, this dish is perfect for a quick, delicious, and colorful weeknight meal that highlights spring and summer produce.
Ingredients
Pasta
- 8 oz penne or bowtie pasta or bucatini noodles
Vegetables
- 1 small red onion (halved and sliced)
- 1 zucchini (sliced into thin moons)
- 1 yellow squash (sliced into thin moons)
- 1 red or orange bell pepper (cut into ½ inch pieces)
- 1 pint cherry tomatoes (about 2 cups)
- 3-4 cups baby spinach
Flavorings and Sauce
- 1 Tablespoon olive oil
- 6 garlic cloves (minced)
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 Tablespoon unsalted butter (or more oil)
- Juice from 1 lemon
- 1 cup freshly shredded parmesan-reggiano
- ½-1 cup reserved pasta water
- Fresh basil (for serving)
Instructions
- Cook pasta: Cook the pasta according to the package instructions until al dente. Reserve ½ to 1 cup of the pasta cooking water before draining. Return the drained pasta to the pot and turn off the heat to keep warm.
- Sauté garlic: While the pasta cooks, heat 1 tablespoon of olive oil over medium heat in a saucepan. Add the minced garlic and sauté for 3-4 minutes until fragrant and lightly golden, being careful not to burn it.
- Cook vegetables: Add the sliced red onion, zucchini, yellow squash, bell pepper, cherry tomatoes, sea salt, and black pepper to the garlic in the pan. Sauté gently for about 4-5 minutes until the vegetables are tender and the cherry tomatoes start to burst, releasing their juices. Avoid overcooking to maintain some texture. Stir in the baby spinach and cook for an additional minute until wilted.
- Make sauce: To the pot with pasta, add the unsalted butter (or additional olive oil), freshly squeezed lemon juice, shredded parmesan-reggiano, and start with ½ cup of the reserved pasta water. Stir gently to combine everything until the cheese melts and forms a creamy sauce. Add more pasta water as needed to reach your desired consistency.
- Combine and serve: Stir the sautéed vegetable mixture into the pasta and sauce until evenly combined. Serve immediately, topped with fresh basil leaves and additional parmesan cheese if desired.
Notes
- Use freshly shredded parmesan-reggiano cheese for the best flavor and texture in the sauce.
- Reserve pasta water carefully as it helps to thicken and bind the sauce to the pasta.
- Do not overcook the vegetables to keep their texture and vibrant colors.
- Feel free to swap spinach for other greens like arugula or kale according to preference.
- For a vegan version, substitute butter with olive oil and use a vegan parmesan alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
