Name: Penne Pasta Primavera
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Penne Pasta, Prepared according to box directions; 2 Tbsp Extra Virgin Olive Oil; 1 large Carrot, thinly sliced; ½ medium Red Onion, thinly sliced; 1 medium Red Bell Pepper, thinly sliced; 2 cups Fresh Broccoli, chopped; 1 medium Zucchini, chopped; 1 medium Yellow Squash, chopped; 2 cloves Fresh Garlic, finely chopped; 1 pint Fresh Cherry Tomatoes, chopped; 1 tsp Dried Italian Seasoning; 1 medium Fresh Lemon, juiced; 1 cup Fresh Mozzarella, balls, or cubed; 1/4 cup Grated Parmesan; 4 Tbsp Salted Butter

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My Easy Penne Pasta Primavera is chock full of crunchy Summer veggies, mozzarella and tender pasta all tossed in a light buttery sauce with lots of fresh lemon! It’s perfect served hot or cold.

Easy Pasta Primavera

In just 20 minutes you’ve got a delicious and hearty meal; it’s perfect for Summer schedules!

We have finally reached sweet Summertime with an abundance of our favorite fresh Summer vegetables! Oh the glory of tender zucchini and squash, fresh bell peppers, tomatoes, and sweet onions at this time of the year, there’s nothing like it!

The good news is that you don’t have to wait for Summer to make this dish; it’s just as delicious ANY time of the year.

What is Pasta Primavera?

It is simply pasta and veggies! “Primavera” means Springtime in Italian but it certainly can be enjoyed all year long.

Back in the day, this was my go-to meal when I was in college and didn’t have much money. It’s such an economical dish, especially when you use fresh veggies that are in season.

Pasta Primavera with Frozen Vegetables

More often than not, I used a bag of frozen veggies – you don’t miss out on any of the freshness because they are frozen at their peak!

A quick one pot meal, lots of veggies, toss everything together, a squeeze of lemon and top with Parmesan cheese…perfection!

Which Veggies Go Into Penne Pasta Primavera?

Friend: ANY veggies your heart desires! That’s the beauty of this recipe; you can make it to your flavor preferences.

It would be delicious with a Mediterranean flair with some fresh spinach, artichokes, olives and feta! I think another great addition would be eggplant.

In this dish, I’m using zucchini, squash, red onion, broccoli, red and yellow bell peppers, and tomatoes.

Can It Be Served Cold?

Yes, absolutely! Make it ahead of time and chill it. I would probably use a light olive oil in place of the butter since butter will tend to harden upon chilling.

Does Pasta Primavera Have Meat In It?

That’s entirely up to you! You can make this dish vegetarian by serving it as is or with tofu for some extra protein. I think chicken and shrimp are excellent with this dish – in fact, that’s how we usually have it!

How To Make Penne Pasta Primavera

If using fresh veggies, cut them all up into bite sized pieces, set aside.
Following pasta directions, cook pasta to al dente.
If using frozen veggies, add to pasta pot towards the end of the boiling cycle so that they are ready at the same time.
If using fresh, while your pasta is boiling, saute your veggies in a little bit of olive oil until just beginning to soften.
Drain pasta (and veggies if using frozen) and add sautéed veggies, mix and store in a container to chill, unless eating warm.
When cooled, add cheeses and lemon juice, toss to coat.

Penne Pasta Primavera

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Lots of crunchy Summer veggies, mozzarella & tender pasta is tossed in a light buttery sauce with fresh lemon! Serve Penne Pasta Primavera hot or cold!

Ingredients

1 lb Penne Pasta, Prepared according to box directions
2 Tbsp Extra Virgin Olive Oil
1 large Carrot, thinly sliced
½ medium Red Onion, thinly sliced
1 medium Red Bell Pepper, thinly sliced
2 cups Fresh Broccoli, chopped
1 medium Zucchini, chopped
1 medium Yellow Squash, chopped
2 cloves Fresh Garlic, finely chopped
1 pint Fresh Cherry Tomatoes, chopped
1 tsp Dried Italian Seasoning
1 medium Fresh Lemon, juiced
1 cup Fresh Mozzarella, balls, or cubed
1/4 cup Grated Parmesan
4 Tbsp Salted Butter

Instructions

While the pasta is cooking, begin cooking vegetables.
In a large skillet, heat olive oil over medium/high heat.
Add onion, carrots and peppers and cook for about 1 minute
Add broccoli and cook for about 2 minutes
Add zucchini and squash and cook for about 2 minutes
Add tomatoes and garlic and saute just until you smell the garlic - about 30 seconds.
Add the Italian Seasoning, stir, then lower the heat.
Add the lemon juice to the veggies.
Drain the pasta, then place it back into the pot, adding the butter while it's still hot to melt it. Stir until the butter is melted.
Add the pasta and mozzarella cheese to the veggies and toss. Remove from heat, add parmesan cheese then serve!

Notes

Notes: If you are planning to serve this dish cold, add the drained pasta to the veggies, then add 3Tbsp extra virgin olive oil, toss, then cover and chill until ready to serve. When ready to serve, top with grated Parmesan.

Nutrition Information

Yield 4 Serving Size 1 grams
Amount Per Serving Calories 595Total Fat 33gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 14gCholesterol 72mgSodium 543mgCarbohydrates 56gFiber 9gSugar 10gProtein 23g

Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.