Description
This easy pasta primavera recipe is loaded with six different vegetables for a delicious, healthy dinner. This tasty meal comes together in just 20 minutes!
Ingredients
Units
Scale
- 8 ounces whole wheat pasta
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 8oz thin asparagus, trimmed and sliced on bias 1/2-inch thick
- 1 zucchini, thinly sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup baby spinach
- 2 teaspoons grated lemon zest plus 1 tablespoon juice
- 1 tablespoon butter
- 2oz shredded Parmesan cheese (about 1/2 cup)
- Pinch of crushed red pepper flakes
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until just al dente.
- Reserve 1 cup of pasta water then drain.
- Heat olive oil in a large nonstick skillet over medium heat until shimmering.
- Add the onion and cook for 2 minutes.
- Add the zucchini and asparagus and continue to cook for 2 minutes.
- Stir in tomatoes, garlic, peas, spinach, lemon juice, and lemon zest. Continue to cook for 3-4 minutes until vegetables are tender.
- Add ½ cup of pasta water, butter, and Parmesan cheese to the large pot with the cooked pasta. Stir to combine.
- Transfer the pasta to the pan with the vegetables and toss until combined. Reheat over medium heat for 2-3 minutes, if necessary.