Yield: 8
Pasta Primavera
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 lb dried penne pasta
- ¼ cup olive oil
- 1 broccoli crown, cut into florets
- ½ lb asparagus, trimmed and cut into thirds
- 1 cup snap peas, halved
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 shallot, minced
- 1 lemon, juice
- 2 garlic cloves, minced
- 1 tbsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook the pasta in a large pot of boiling water according to the package instructions. Drain the pasta, reserving ½ cup of the starchy cooking water. Set it aside.
- In a large skillet, heat the oil over medium-high heat. Add the shallot and garlic. Cook until they are fragrant, about 1 minute. Stir in the asparagus, broccoli, snap peas, red bell pepper, and zucchini. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Transfer the pasta and the reserved cooking water into the skillet. Stir in the lemon juice, Italian seasoning, salt, and pepper.
- Serve immediatley or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 47mgCarbohydrates: 24gFiber: 3gSugar: 3gProtein: 6g
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