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Pasta Primavera
Pasta Primavera

Before you jump to Pasta Primavera recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

We all know that, in order to really be healthful, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we want to do. When our work day is done, most people do not want to go to the gym. A hot, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). The good news is that making healthy choices doesn’t have to be a chore. If you keep at it, you’ll get all of the required foods and activites. Here are some basic ways to get healthful.

Take the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if you do live or work on one of the top floors, you can still get out of the elevator first and climb up the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. That one flight of stairs—when taken a few times a day—can be just the added boost that your system needs.

There are all sorts of activities that you can do to get healthy. Not all of them require fancy gym memberships or limited diets. You can do tiny things each day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. Wanting to get in as much physical exercise as possible is another. Don’t forget that health isn’t only about just how much you weigh. You need your body to be powerful too.

We hope you got insight from reading it, now let’s go back to pasta primavera recipe. To cook pasta primavera you need 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pasta Primavera:
  1. Get 3 tbsp. salted butter, divided
  2. Provide About 2 cups chopped veggies (see step 1 for more details)
  3. Provide 3 cloves garlic, minced
  4. Prepare 2 cups penne pasta, uncooked
  5. Prepare Salt and pepper
  6. Provide 1/4 tsp. Italian seasoning
  7. Get 1/4 tsp. salt free all purpose seasoning
  8. Use Zest of 1 large lemon
  9. Provide Juice of half large lemon
  10. Get 1/2 cup reserved starchy pasta water
  11. Take 1/4 cup freshly grated parmesan cheese + more for topping
Steps to make Pasta Primavera:
  1. For this recipe, it's pretty versatile, so use whatever veggies you have on hand, just be sure to chop them all to roughly even pieces. Pictured up top, I used yellow squash, broccoli florets, shredded carrots, sliced cherry tomatoes, green onions and peas…just to give an idea. This is a great chance to clean out the veggie drawer.
  2. Heat a large pot of salted water over high heat. Once it comes to a boil, cook the penne pasta according to the box directions until it is al dente. Before draining the pasta, reserve about 1/2 cup of the starchy water and set it aside, then drain the pasta and return it to the empty pot. While you're waiting on the water to boil, begin to cook the veggies, that way everything should be finished at roughly the same time.
  3. In a large skillet, heat 1 tbsp. of the butter over medium heat. If you have some heartier veggies, add them to the skillet first (I added my broccoli florets and yellow squash first, to give them a head start), then add more delicate veggies after the heartier ones have had a few minutes to soften up a bit. Once all the veggies are relatively crisp-tender, add in the garlic and season it all with the Italian seasoning, all purpose seasoning and about 1/4 tsp. each of salt and pepper.
  4. Once the veggies are ready, toss them into the pot with the cooked pasta, then top with the remaining butter, lemon zest, lemon juice and grated parmesan. Stir it all together, then drizzle in the reserved pasta water a bit at a time, until the pasta is at a good consistency (I usually end up using closer to 1/4 cup). Taste and season with some more salt and pepper, to taste. Then serve with some additional freshly grated parmesan cheese over the top.

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