Description
A quick and easy one pot pasta primavera loaded with fresh vegetables and a light garlic herb sauce. Perfect for a healthy, colorful weeknight dinner.
Ingredients
12 ounces penne pasta
3 cups vegetable broth
1 cup water
1 cup cherry tomatoes, halved
1 medium zucchini, sliced into half-moons
1 medium yellow bell pepper, thinly sliced
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas, thawed
3 cloves garlic, minced
1 small yellow onion, finely chopped
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Juice of 1/2 lemon
Instructions
In a large pot or deep skillet, heat olive oil over medium heat.
Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Add the vegetable broth, water, penne pasta, cherry tomatoes, zucchini, yellow bell pepper, asparagus, dried Italian seasoning, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and simmer uncovered, stirring occasionally, for about 12-15 minutes or until the pasta is al dente and most of the liquid is absorbed.
During the last 2 minutes of cooking, stir in the thawed peas.
Remove the pot from heat. Stir in the grated Parmesan cheese, fresh basil, fresh parsley, and lemon juice until well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan and fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes