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30 Recipes Collection

Side        

Number30

Pasta Primavera

What you Need

Cutting Board and Carving Knife
Kettle
Colander
Slotted Spoon

8 oz dry penne pasta, or other pasta of choice

3 tablespoons olive oil

2 cloves garlic, minced

8 oz each (~1 cup) of five vegetable choices, diced, such as: red onion, carrot, bell pepper, yellow squash, zucchini

8 oz cherry tomatoes

2 teaspoons Italian seasoning

2 tablespoons lemon juice, or juice of one lemon

2 tablespoons fresh parsley, chopped

½ cup Parmesan cheese, shredded

What to do

What to Do

Cook pasta to desired doneness; scoop out and retain½ cup of the pasta water; drain.
Heat oil in a large skillet over medium-high heat; sauté garlic until fragrant.
Add diced vegetables and sauté several minutes, until tender; add tomatoes and retained pasta water; continue to cook a few minutes more.
Stir in cooked pasta, lemon juice and parsley; stir as it heats through.
Top with Parmesan cheese and serve.

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 420; Total fat 14.7g 23%; Saturated fat 5.6g 28%; Cholesterol 146mg 49%; Sodium 1192mg 50%; Carbohydrates 36.6g 12%; Fiber 1.1g 8%; Sugars 23g 46%; Protein 34.7g 69%; Based on DV of 2000 calories per day
Variations 1) make it creamy by stirring in ¼ cup half & half or heavy cream when adding the pasta; also stir in Parmesan; 2) make it a meal by adding one pound of a cooked protein, such as Italian or andouille sausage.
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