By Nate Patrylak
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant but not browned.
Add the mixed vegetables to the skillet and sauté for about 4-5 minutes, stirring occasionally, until they are tender-crisp.
Add the cooked pasta to the skillet with the vegetables. Toss well to combine.
Season with salt, black pepper, and red pepper flakes to taste. Toss everything together to ensure even seasoning.
Remove the skillet from heat and sprinkle with grated Parmesan cheese. Toss to combine and allow the cheese to melt slightly.
Serve the Pasta Primavera immediately, garnished with additional Parmesan cheese if desired.
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This Main Course Vegetarian Pasta recipe is ready in 25 minutes and features penne pasta, mixed vegetables (zucchini, bell peppers), olive oil and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant but not browned.
Add the mixed vegetables to the skillet and sauté for about 4-5 minutes, stirring occasionally, until they are tender-crisp.
Add the cooked pasta to the skillet with the vegetables. Toss well to combine.
Season with salt, black pepper, and red pepper flakes to taste. Toss everything together to ensure even seasoning.
Remove the skillet from heat and sprinkle with grated Parmesan cheese. Toss to combine and allow the cheese to melt slightly.
Serve the Pasta Primavera immediately, garnished with additional Parmesan cheese if desired.
Calories per Serving: 450
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