This 30-Minute Pasta Primavera is a fresh, veggie-packed Italian dish that brings together a colorful mix of seasonal vegetables and penne pasta in a light, savory, broth-based sauce. It is completely vegetarian, easy to customize, takes just 30 minutes from start to finish and can be enjoyed with the Agua Fresca
The Ingredients Needed:
- Pasta: Penne pasta.
- The Veggie Mix: Asparagus, broccoli, yellow squash, red bell pepper, white onion, cherry tomatoes, and English peas.
- The Sauce Base: Minced garlic, dry white wine, vegetable broth, tomato paste, and lemon zest.
- Pantry Staples: Olive oil, salt, and black pepper.
- Optional Garnishes: Fresh basil and grated parmesan cheese.
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Drop in your penne and cook it until it is just before al dente. Drain the pasta and set it aside. (Note: The noodles will finish cooking in the sauce later!)
2. Sauté the Veggies (The Anti-Mushy Method)
To keep your vegetables perfectly tender-crisp, you will stagger when they go into the pan:
- Heat olive oil in a deep pan or Dutch oven over medium-high heat.
- Add the asparagus and a pinch of salt; sauté for 2–3 minutes.
- Toss in the broccoli and sauté for another 2–3 minutes until it starts to brown.
- Add the yellow squash, red bell pepper, and half of the cherry tomatoes with another dash of salt. Sauté for 2 more minutes.
- Transfer all the cooked veggies into a separate bowl and set them aside.
3. Build the Sauce
- Add a bit more olive oil to the same pot over medium-high heat. Drop in the chopped onion and a dash of salt, cooking for 3–4 minutes until they begin to brown. Add the minced garlic and cook for 1 minute.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add the remaining half of the cherry tomatoes, followed by the vegetable broth, tomato paste, lemon juice, lemon zest, pepper, and salt. Whisk well to ensure the tomato paste smoothly dissolves without any clumps.
- Bring the mixture to a boil, then lower the heat to medium-low and stir in the peas. Let the sauce simmer uncovered for 10–15 minutes until it reduces by half.
4. Toss and Serve
Stir your bowl of sautéed vegetables back into the reduced sauce until coated. Drop in the cooked pasta and toss everything together over the heat until the entire dish is uniformly warmed through. Top it off with fresh basil, parmesan cheese, and an extra grating of lemon zest if desired.
Easy Ingredient Swaps
This recipe is incredibly forgiving. You can substitute practically anything 1:1 based on what is sitting in your fridge:
- Penne: Swap for bow ties, rotini, rigatoni, or pappardelle.
- Asparagus: Green beans make a perfect alternative.
- Yellow Squash: Use green zucchini instead.
- Red Bell Pepper: Any color bell pepper works perfectly.
- Vegetable Broth: If keeping it vegetarian isn’t a priority, feel free to use chicken or beef broth.
Storage and Reheating
- To Store: Allow the pasta to cool completely, then place it in an airtight container. It will stay fresh in the refrigerator for 3–5 days.
- To Reheat: Skip the microwave to avoid mushy veggies! Instead, tip the chilled pasta into a frying pan, splash in a few tablespoons of extra broth, and heat over medium heat until warmed through.
