Lemony Herb Pasta Primavera
This fresh take on Pasta Primavera is loaded with tender-crisp veggies and finished with a light drizzle of lemon and herbs. Ready in less than 30 minutes, and it makes a terrific main dish or side for sharing.
- 8-10 ounces penne or other pasta
- 2 tablespoons olive oil divided
- 1/2 medium red onion sliced
- 1/3 cup shredded carrots
- 8-10 asparagus spears cut into 2-3” pieces
- 1 red bell pepper sliced
- 1 medium yellow squash sliced into half-moons
- 3-4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- kosher salt & black pepper
- 1 cup grape or cherry tomatoes halved
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan
- 1-2 teaspoons chopped fresh parsley or basil
Boil a large pot of water, add a large pinch of salt, and cook the pasta to al dente, according to package directions. Reserve 1/2 cup of the pasta water before draining and setting aside.
While pasta cooks, warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red onion and cook for 2 minutes. Add carrots, asparagus, and bell pepper, then cook 2 minutes more. Add squash and cook 1-2 minutes more. The veggies should remain crisp on the outside but be tender enough to pierce with a fork.
Add garlic, oregano, thyme, and 1/2 teaspoon salt to the skillet. Saute 30-60 seconds, just until fragrant. Remove from heat and stir in the tomatoes.
Return pasta to the pot or place in a large serving bowl, then add the veggies. Drizzle on lemon juice and remaining 1 tablespoon olive oil, then toss well to combine. Add some of the reserved pasta water if desired. Mix in Parmesan and fresh parsley or basil, and serve with extra Parmesan on top.
Calories: 368kcal, Carbohydrates: 53g, Protein: 14g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 219mg, Potassium: 554mg, Fiber: 5g, Sugar: 7g, Vitamin A: 3352IU, Vitamin C: 62mg, Calcium: 205mg, Iron: 3mg
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