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Penne Pasta Primavera

A vibrant dish featuring penne pasta tossed with fresh vegetables in a light olive oil and garlic sauce, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 oz Penne pasta Cook until al dente.
  • 3 tbsp Olive oil For sautéing.
  • 3 cloves Garlic, minced Sauté until fragrant.
Vegetables
  • 1 each Bell pepper (any color), sliced Use any color for variety.
  • 1 each Zucchini, sliced
  • 2 each Carrots, julienned
  • 1 cup Cherry tomatoes, halved Add last for a juicy texture.
Seasoning and Garnish
  • Salt, to taste
  • Black pepper, to taste
  • ½ cup Parmesan cheese, grated Top for added flavor.
  • Fresh Basil, for garnish Add at the end before serving.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
Cooking
  1. Toss in the sliced bell peppers, zucchini, and julienned carrots. Stir frequently for about 5-7 minutes until they begin to soften.
  2. Add the halved cherry tomatoes into the skillet and cook for an additional 2-3 minutes, allowing them to release their juices.
  3. Add the drained penne pasta to the skillet. Toss everything together gently, ensuring the pasta is well combined with the vegetables.
  4. Sprinkle with salt and black pepper to taste. If desired, add freshly grated Parmesan cheese at this stage for added creaminess.
Serving
  1. Transfer the Penne Pasta Primavera to serving plates, garnish with fresh basil, and an additional sprinkle of Parmesan cheese. Enjoy hot!

Notes

Feel free to swap out vegetables based on availability! Asparagus or broccoli make excellent additions. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.