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Pasta Primavera with Crisp Garden Vegetables and Parmesan

Name: Pasta Primavera with Crisp Garden Vegetables and Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 300 g Penne pasta (preferably whole wheat); 200 g Fresh broccoli; 1 piece Zucchini; 200 g Cherry tomatoes; 3 clove Garlic cloves; 40 ml Extra virgin olive oil; 40 g Finely grated Parmesan cheese; 15 g Fresh basil leaves; null Salt; null Ground black pepper

Penne pasta tossed with tender-crisp broccoli florets, zucchini, bell peppers, and sweet cherry tomatoes, seasoned with fresh basil and parmesan.

Prep

15 min

Cook

15 min

Total

30 min

Ingredients

4servings

Penne pasta (preferably whole wheat)
300 g
Fresh broccoli
200 g
Zucchini
1 piece
Cherry tomatoes
200 g
Garlic cloves
3 clove
Extra virgin olive oil
40 ml
Finely grated Parmesan cheese
40 g
Fresh basil leaves
15 g
Salt
Ground black pepper

Instructions

Bring a large pot of salted water to boil. Add penne and cook until al dente (about 9-10 minutes). Reserve 100ml of pasta cooking water before draining.

10 min timer

Add broccoli florets directly into the boiling pasta pot during the last 2 minutes of cooking so they blanch tender-crisp.

2 min timer

Meanwhile, heat olive oil in a large skillet. Sauté zucchini for 3 minutes, then add garlic and cherry tomatoes, cooking 2 minutes until tomatoes soften slightly.

5 min timer

Add drained pasta and broccoli to the skillet. Pour in 50-60ml of reserved pasta water and toss vigorously over low heat to create a light glossy sauce.

1 min timer

Remove from heat. Stir in grated Parmesan and fresh basil, adjust salt and pepper, and serve immediately.

Provenance & Public Domain Audit

Source: USDA MyPlate Kitchen - Pasta Primavera Recipe (United States Department of Agriculture (USDA))

Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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