Description
This Easy Pasta Primavera recipe is a fresh and flavorful dish featuring penne pasta tossed with sautéed bell peppers, zucchini, mushrooms, and red onion, seasoned with garlic, butter, lemon juice, and parmesan cheese. Perfect for a quick and vibrant weeknight dinner that’s both satisfying and packed with veggies.
Ingredients
Scale
Vegetables
- 1 bell pepper, any color (sliced into strips)
- 1 medium zucchini (sliced into rings)
- 6 oz brown or white mushrooms (sliced)
- 1/2 medium red onion (sliced)
- 3 garlic cloves (minced)
Pasta
- 8 oz penne pasta
Seasonings and Others
- 2 Tbsp olive oil
- ¾ tsp fine sea salt (or to taste, plus more for boiling pasta)
- ¼ tsp ground black pepper (or to taste)
- 3 Tbsp unsalted butter
- 2 Tbsp lemon juice (freshly squeezed)
- 1/2 cup freshly grated parmesan cheese (plus more to serve)
- 2 Tbsp chopped fresh parsley (to serve)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente or to your preferred doneness. Drain the pasta and cover it to keep warm.
- Sauté the vegetables: While the pasta cooks, heat a large deep skillet or Dutch oven over medium-high heat. Add olive oil, then the sliced bell pepper, zucchini, mushrooms, and red onion. Sauté the vegetables, stirring and tossing frequently, until they are crisp-tender, about 6 to 8 minutes. Season with sea salt and black pepper to taste.
- Add butter and garlic: Reduce the heat to medium. Add the unsalted butter and minced garlic to the skillet with the vegetables. Cook for about 1 minute, stirring, until the garlic becomes fragrant but not browned.
- Toss pasta with vegetables and seasonings: Add the cooked penne pasta, freshly squeezed lemon juice, and grated parmesan cheese to the skillet. Toss everything together to combine well. Adjust seasoning with additional salt and pepper if needed. Heat through briefly, then remove the skillet from heat.
- Garnish and serve: Sprinkle extra freshly grated parmesan cheese over the top if desired, and garnish with chopped fresh parsley. Serve immediately for a delicious, vibrant meal.
Notes
- You can use any color of bell pepper according to your taste preference or what you have on hand.
- Add other vegetables like cherry tomatoes or asparagus for variation.
- For a creamier texture, incorporate a splash of heavy cream or substitute butter with cream cheese.
- Use gluten-free pasta to make this recipe gluten free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of water or broth if the pasta seems dry.
