Penne Primavera
Ingredients
12 oz penne pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup snap peas
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Salt and pepper to taste
Red pepper flakes (optional)
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to the package instructions until al dente.
Drain the pasta and set aside.
2. Prepare the Vegetables:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Sauté the Vegetables:
Add the sliced red and yellow bell peppers, zucchini, yellow squash, broccoli florets, and snap peas to the skillet.
Cook, stirring frequently, for about 5-7 minutes, or until the vegetables are tender but still crisp.
4. Add the Tomatoes:
Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes, until they start to soften.
5. Combine Pasta and Vegetables:
Add the cooked penne pasta to the skillet with the sautéed vegetables.
Toss to combine everything well.
6. Season and Serve:
Season with salt, pepper, and red pepper flakes (if using) to taste.
Sprinkle with grated Parmesan cheese and chopped fresh basil.
Serve hot, garnished with additional Parmesan and basil if desired.
