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Pasta Primavera







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Pasta Primavera

Penne pasta tossed with fresh vegetables, lemon juice, and freshly grated Parmesan cheese.

Pasta Primavera recipe

servings: 6

total time: 30 minutes

recipe by: 

Ingredients

  • 1 pound penne pasta
  • 2 TBSP olive oil
  • 2 bell peppers, cut into strips
  • 2 medium zucchini, cut into 1/4-inch thick semicircles
  • 10 ounces cherry tomatoes, halved
  • 4 garlic cloves, minced
  • salt & freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1 ounce freshly grated Parmesan cheese
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup freshly chopped parsley



Directions

  1. Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain the pasta reserving 1/4 cup of the pasta water and set aside.

  2. Heat the 2 TBSP of olive oil to the now empty pot over medium-high heat.

  3. Add the bell peppers, zucchini, tomatoes, garlic, 1 tsp salt, and 1/4 tsp black pepper to the pot. Cook, stirring often, for about 2 minutes.

  4. Stir in the cooked pasta, lemon juice, and the 1/4 cup of reserved pasta water until well combined.

  5. Take the pot off the heat and stir in the Parmesan, crushed red pepper, and parsley.

  6. Taste the pasta and season with additional salt & pepper if needed.

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