Easy Pasta Primavera Vegetables (Print Version)
# Ingredients:
01 -
2 Tbsp olive oil
02 -
8 oz penne pasta
03 -
1 bell pepper, any color, sliced into strips
04 -
1 medium zucchini, sliced into rings
05 -
6 oz brown or white mushrooms, sliced
06 -
1/2 medium red onion, sliced
07 -
¾ tsp fine sea salt, or to taste
08 -
¼ tsp ground black pepper, or to taste
09 -
3 Tbsp unsalted butter
10 -
3 garlic cloves, minced
11 -
2 Tbsp lemon juice, freshly squeezed
12 -
1/2 cup freshly grated parmesan cheese, plus more to serve
13 -
2 Tbsp chopped fresh parsley, to serve
# Instructions:
01 -
Cook pasta in salted water according to package instructions until al dente or your desired doneness. Drain water and cover to keep warm.
02 -
Place a large deep skillet or Dutch oven over medium-high heat and add olive oil. Add bell peppers, zucchini, mushrooms, and red onion. Sauté, tossing and stirring frequently, until vegetables are crisp-tender, 6–8 minutes. Season with salt and ground black pepper to taste.
03 -
Reduce heat to medium and add unsalted butter and minced garlic. Cook until garlic is fragrant, about 1 minute.
04 -
Add cooked pasta, lemon juice, and freshly grated parmesan cheese to the skillet. Toss to combine. Season with additional salt and black pepper, if needed. Heat through and remove from heat.
05 -
Garnish with more freshly grated parmesan cheese if desired and sprinkle with chopped fresh parsley before serving.