Can I use other vegetables in this Pasta Primavera?

Absolutely! The beauty of Pasta Primavera is its adaptability. Bell peppers, zucchini, broccoli, or mushrooms would all work wonderfully. Just adjust cooking times accordingly—harder vegetables need more time, while tender ones can be added later.

Is there a gluten-free option for this recipe?

Yes, simply substitute your favorite gluten-free pasta. The sauce is naturally gluten-free, making this an easy adaptation. Just be sure to cook the gluten-free pasta according to package directions as cooking times often differ.

Can I make this dish vegan?

Definitely! Omit the Parmesan cheese or replace it with a vegan alternative. Many stores now carry plant-based Parmesan-style toppings, or you can use nutritional yeast for a similar savory flavor.

How can I make this pasta primavera more substantial for a main dish?

To make this a heartier main course, add protein like grilled chicken breast, sautéed shrimp, or white beans. You could also increase the amount of Parmesan or add fresh mozzarella pearls for extra richness.

Pasta Primavera Recipe

Name: Pasta Primavera Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound penne pasta; 4 tablespoons extra virgin olive oil, divided; 1/2 red onion, thinly sliced; 1 cup asparagus, trimmed and cut into 2-inch pieces; 1 cup frozen peas; 1 cup cherry or grape tomatoes, halved; 1 cup artichoke hearts; 6 to 8 teaspoons minced garlic (about 6 to 8 cloves); 3 tablespoons lemon juice; 1/2 cup freshly grated Parmesan cheese; Salt and pepper to taste; 3 tablespoons minced fresh parsley for garnish

Description

Pasta Primavera is a simple and vibrant Italian-inspired dish. It is loaded with fresh vegetables, delicate pasta, and a light seasoning of olive oil and Parmesan cheese, perfect for a quick and healthy meal.

Ingredients

Units Scale

Base Ingredients

1 pound penne pasta
4 tablespoons extra virgin olive oil, divided

Vegetables

1/2 red onion, thinly sliced
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
1 cup cherry or grape tomatoes, halved
1 cup artichoke hearts

Seasonings and Garnish

6 to 8 teaspoons minced garlic (about 6 to 8 cloves)
3 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
3 tablespoons minced fresh parsley for garnish

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Instructions

Cook the pasta: Cook 1 pound penne pasta according to package directions until al dente. Drain and set aside.
Prepare the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add thinly sliced 1/2 red onion and 1 cup asparagus (trimmed and cut into 2-inch pieces). Sauté for 5 to 7 minutes until the asparagus is tender-crisp.
Add additional vegetables: Stir in 1 cup frozen peas, 1 cup halved cherry or grape tomatoes, and 1 cup artichoke hearts. Sauté briefly until heated through (1 to 2 minutes).
Add garlic: Stir in 6 to 8 teaspoons minced garlic and cook for 1 additional minute. Remove from heat.
Toss everything together: Add the cooked pasta to the skillet and toss with 2 tablespoons olive oil, 3 tablespoons lemon juice, and 1/2 cup freshly grated Parmesan cheese until the cheese is melted. Season with salt and pepper to taste.
Serve and garnish: Serve the pasta hot, garnished with 3 tablespoons freshly minced parsley for added flavor and freshness.

Notes

You can substitute the vegetables with seasonal or preferred vegetables of your choice.
For an added protein boost, consider adding grilled chicken or shrimp to the dish.
For a vegan option, replace Parmesan cheese with a dairy-free alternative or nutritional yeast.
This dish tastes best when served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 210mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 11g
Cholesterol: 5mg