Quick and easy pasta primavera. Pasta dish loaded with fresh veggies and a lemon garlic sauce.
I have been stuck in a very bad habit with cooking for a long time. I always thought you needed a hearty protein source with every dinner. Each night I stressed over having some kind of meat in our dish. Whether it was chicken, red meat, pork or a seafood I would go out of my way to make sure we had one of those options in our dinner. Therefore, We have been trying to break out of that habit and have a meal at least once a week that was full of fresh veggies and free of meat. Does anyone else do #meatlessmonday? However, it doesn’t usually fall on a Monday but I have been incorporating more meatless meals into our rotation.
No this does not mean we are going vegan or vegetarian, we are just trying to make some better choices and break our thinking that we need meat in every dinner we make.
Pasta Primavera
Pasta Primavera is our favorite right now and we make it at least every other week. I can use all kinds of veggies, sometimes just what ever I have on hand, and its light, fresh, and makes so much that we have plenty for a few lunches. Not going to lie my kids do not like this dinner. They struggle with cooked veggies so I usually will keep some aside and they just eat a bowl of the pasta with a side of raw veggies. I’m not going to complain though
The things we like to include in our Pasta Primavera are:
- Carrots
- Red peppers
- Onions
- Broccoli
- Zucchini
- Cherry Tomatoes
One of the biggest reasons these are my favorite is because in the summer I can go out to my garden and get just about all of these things and dinner is served! No grocery shopping!
You can also change it up based on the season and what fresh veggies are available.
I also make a reduction sauce with chicken stock, garlic and lemon. It’s light and really enhances the flavor of all the various vegetables.
My biggest tip for make a pasta primavera is that you don’t want to add all your veggies at the exact same time. They all cook at different rates so add them in the order of which ones need a longer cook to those that cook the quickest. I also add the spices in (minus the fresh parsley) in after the onions are done. This gives the spices a chance to cook into the other veggies as you add them in. This is one my husbands favorite meals which is always so surprising to me.
How to Make Pasta Primavera:
While the pasta is cooking start cooking the veggies:
1. Add 2 Tablespoons of Olive Oil into a large skillet.
2. Add onions and cook for a few minutes until soft.
3. Then add in all the spices (minus the parsley) so that it can cook with each veggies addition.
4. Add in carrots and bell peppers and cook until they start to turn soft.
5. Then add in broccoli and cook for another 4-5 minutes.
6. Add in zucchini and cook until they are soft, about another 4-5 minutes.
7. Add in the cherry tomatoes cook for about two minutes.
8. Remove all the veggies fro the pan and set aside.
9. In a now empty skillet add in 1 tablespoon of olive oil.
10. Add minced garlic and sauté for 30 seconds.
11. Add in 2 cups of chicken or vegetable stock along with the lemon juice.
12. Bring to a simmer and cook until it reduces down to half.
13. Then add the pasta and fresh parsley into the skillet and toss.
14. Dump all the veggies back in and toss bringing everything up to temp.
15. Serve with freshly grated parmesan cheese.
If your a cab lover like myself make yourself a fresh loaf of sourdough bread.
Protein Option:
If you would still like to add a protein my friend over at theduvallhomestead.com suggested to make with some grilled salmon. That would be the perfect compliment to this dish.
Pasta Primavera
Ingredients
- 16 oz Penne Pasta
- 3 tbsp Olive Oil
- 1 Onion Diced
- 1 Red Pepper Diced
- 2 Large Carrots Peeled and Diced
- 1 Head of Broccoli Chopped
- 2 Zucchini Diced
- 10 oz Cherry Tomatoes Halved
- 2 tbsp Dried Basil
- 1 Tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- Salt and Pepper to Taste
- 3 Garlic Cloves Minced
- 2 Cups Chicken or Vegetable Stock
- Juice from 1 Lemon, About 2 Tablespoons
- 1/4 Cup Fresh Parsley Chopped
- Freshly Grated Parmesan Cheese for Serving
Instructions
- Cook pasta in salted, boiling water until cooked all the way. Drain and set aside.
- Add 2 Tablespoons of Olive Oil into a large skillet and add the onions. Cook until soft about 5 minutes.
- Add in all the spices (minus the parsley)
- Add in carrots and peppers and cook until they start to turn soft. About another 4-5 minutes
- Add in broccoli and cook for 5 minutes.
- Add in zucchini and cook until soft. Another 3-4 minutes. Zucchini cooks fast so watch it closely.
- Add in cherry tomatoes for a few minutes.
- Remove all the veggies fro the pan and set aside.
- In a now empty skillet add in 1 tablespoon of olive oil and sauté garlic for 30 seconds.
- Add in 2 cups of chicken or vegetable stock along with the lemon juice.
- Bring to a simmer and cook until it reduces down to half.
- Then add the pasta and fresh parsley into the skillet and toss
- Dump all the veggies back in and toss and bring everything up to temp.
- Serve with freshly grated parmesan cheese.
Alexa
This looks so good. And if you wanted to add meat, a grilled salmon would be perfect. We are definitely making this!
Kristin
That is a great idea! We love salmon.
Sylvia
My kid wouldn’t like this either, but I know I would! I’ll definitely need to make this when my garden bounty comes in.
Kristin
My daughter will at least try it but not my son. Yes i love just making it with what ever we harvest that day.
Tallia
Yum! I love recipes where I can use lots of produce straight from the garden! I make meatless meals several times a week since I am vegetarian (my family is not).