Pasta Primavera

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Ingredients

  • 10 ounces penne pasta
  • 1/4 cup olive oil
  • 1/2 red onion, sliced
  • 1 large carrot, peeled and cut into matchsticks
  • 1 bunch Broccolini
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1/2 pound (1/2 bunch) asparagus, cut into one-inch pieces
  • 1/2 cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces)
  • 1 cup cherry tomatoes, halved
  • 3 cups spinach leaves, roughly chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup pasta water
  • 1 lemon, zested and juiced
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh basil, thinly sliced
  • Kosher salt, to taste

Directions

  1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions and reserve 1/2 cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the red onion and carrot and sauté for 2 minutes.
  4. Add the Broccolini, red and yellow bell peppers and sauté for 2 minutes.
  5. Add the asparagus and sugar snap peas and sauté for an additional 2 minutes.
  6. Add the cherry tomatoes, spinach leaves, garlic, basil, oregano, rosemary and thyme and sauté another 2-3 minutes until all of the vegetables are tender and heated through.
  7. Pour all of your vegetables into a large serving bowl, add the pasta and drizzle with the lemon zest and juice. If the mixture is sticking, add the reserved pasta water as needed.
  8. Toss the Parmesan cheese and basil into your vegetables and pasta, making sure to coat everything evenly.
  9. Test for seasoning and add salt if needed, tossing again.
  10. Serve with additional Parmesan cheese sprinkled on top of the pasta mixture.

https://www.cutco.com/learn/pasta-primavera-with-asparagus