Pasta Primavera
50 minutes
1024 reads
About Pasta Primavera
Pasta Primavera is a beloved Italian one-pot meal that's both easy to prepare and bursting with color and nutrition. In this version, I use whole wheat penne pasta paired with fresh broccoli, carrots, bell peppers, and mushrooms—making it a wholesome choice for any meal.
A sprinkle of Italian seasoning, while optional, beautifully elevates the flavors, and a generous dusting of salt, pepper, and Parmesan cheese makes each bite truly divine. This dish is not only comforting but also an excellent way to sneak veggies like broccoli and bell peppers into a school lunchbox or afternoon snack—my son, for instance, enjoys them only in this pasta!
Rich in nutrients and enhanced with cheesy goodness, Pasta Primavera is perfect for growing kids, offering both taste and health benefits. Serve it warm with an extra helping of cheese for a truly satisfying meal everyone will love.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
- 1 Wheat or pasta box whole penne pasta
- 1/2 cup Carrot thinly sliced
- 1/2 cup Broccoli small pieces
- 1/4 cup Mushrooms sliced
- 1/2 cup Bell Peppers any color sliced
- 1/2 cup Onion sliced
- 5 clove Garlic of minced
- 2 tsp Italian Seasoning
- 4 tsp Salt or as per taste
- 3 tsp Pepper black
- 1/2 cup Parmesan Cheese
- 1/2 cup Cherry Tomatoes or tomatoes roma tomatoes diced
- 2 tbsp Olive Oil
Instructions
- Start boiling 4 cups of water,when it starts bubbling add penne pasta,cook as per box instructions. After done drain all water and soak it in cold water.
- Into a skillet heat olive oil,add minced garlic and saute till light brown. Add onion slices cook until transculent. Add all veggies except mushrooms and tomatoes,fry until half tender. Add mushrooms ,salt and pepper. Mix well.
- Drain all water from pasta with a help of colander. Add pasta in cooked veggies and stir fry.Then add Italian seasoning and tomatoes and give a stir and cook for 5 minutes.
- Switch off the flame and sprinkle Parmesan cheese. Give a stir. Serve warm with extra cheese on top.
Recipe Notes
Additional Tips
- For extra depth of flavor, sauté the vegetables in a mixture of olive oil and a small knob of butter until just tender; this helps retain their color and a slight crunch, adding more texture to the finished dish.
- If you'd like a creamier sauce without adding cream, reserve half a cup of the pasta cooking water and toss it with the cooked pasta and vegetables along with a handful of grated Parmesan; the starch in the water helps create a light, silky coating.
- For a spicy and tangy twist, add a pinch of red pepper flakes and a squeeze of fresh lemon juice just before serving to brighten the flavors and complement the sweetness of the vegetables.
- Leftovers can be used as a filling for frittatas or savory crepes—simply chop the pasta mixture and fold it into beaten eggs or use as a stuffing for a quick next-day brunch option.
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Recipe Nutrition
Calories: 141kcalCarbohydrates: 6gProtein: 6gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 2280mgFiber: 1gSugar: 3g
Usashi Mandal
Articles: 54
4 Comments
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Absolutely scrumptious! Thanks for the recipe.
I’m loving this recipe already!
Such a flavorful dish! Can’t wait to taste it.
Lovely!!