Pasta Primavera

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  • 10 oz. dry Barilla pasta alimentary paste
  • Salt
  • 1/4 cup vegetable oil
  • 1/2 medium purple onion, sliced
  • 1 massive carrot, naked as a jaybird and sliced into matchsticks
  • 2 cups broccoli florets, delve matchsticks
  • 1 medium red bell pepper, sliced into matchsticks
  • 1 medium yellow squash, sliced into quarter parts
  • 1 medium zucchini, sliced into quarter parts
  • 3 – four cloves garlic cloves, minced
  • 1 cup (heaping) grape tomatoes, halved through the length
  • 2 tsp dried Italian seasoning
  • 1/2 cup alimentary paste water
  • 2 Tbsp recent juice
  • 1/2 cup sliced Parmesan, divided
  • 2 Tbsp sliced recent parsley
Pasta Primavera
Pasta Primavera


  1. Bring an outsized pot of water to a boil. Cook pasta alimentary paste in salt-cured water per package directions, reserve 1/2 cup alimentary paste water before debilitating.
  2. Meanwhile heat vegetable oil in a very 12-inch (and deep) cooking pan over medium-high heat.
  3. Add purple onion and carrot and saute a pair of minutes.
  4. Add broccoli and bell pepper then saute a pair of minutes.
  5. Add squash and zucchini then saute a pair of – three minutes or till veggies have nearly softened.
  6. Add garlic, tomatoes, and Italian seasoning and saute a pair of minutes longer.
  7. Pour veggies into currently empty alimentary paste pot or a serving bowl, add drained alimentary paste, drizzle in juice, season with a bit a lot of salt PRN and toss whereas adding in alimentary paste water to loosen as desired.
  8. Toss in 1/4 cup Parmesan and parsley then serve with remaining Parmesan on prime.

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