Pasta Primavera with Garden Veggies (Printable Version)

# What You'll Need:

→ Pasta

01 - 400 g penne pasta
02 - 1 cup reserved pasta cooking water

→ Vegetables

03 - 2 medium carrots, julienned
04 - 1 red bell pepper, julienned
05 - 1 small red onion, thinly sliced
06 - 180 g broccoli florets, cut into 2-3 cm pieces
07 - 1 small yellow squash, quartered lengthwise and sliced
08 - 200 g grape tomatoes, halved

→ Seasonings and Sauces

09 - 45 ml extra virgin olive oil
10 - 30 g salted butter
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon dried oregano
13 - 0.5 teaspoon dried basil
14 - 0.5 teaspoon garlic powder
15 - 0.75 teaspoon fine sea salt, divided
16 - 0.5 teaspoon ground black pepper, divided

→ Optional Garnishes

17 - 35 g parmesan cheese, freshly grated
18 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining. Set pasta and reserved water aside.
02 - In a small bowl, combine extra virgin olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon dried oregano. Toss cooked pasta with oil mixture until evenly coated. Set aside.
03 - Melt butter in a large skillet over medium heat. Add carrots and red onion. Cook, stirring, for 2-3 minutes until slightly softened.
04 - Add red bell pepper and broccoli florets to the skillet. Sauté for another 2-3 minutes until vegetables are just tender yet crisp.
05 - Add yellow squash, grape tomatoes, white wine vinegar, garlic powder, remaining oregano, remaining basil, remaining salt, and remaining black pepper. Sauté, stirring frequently, for 3-4 minutes until vegetables are vibrant and just tender.
06 - Stir the prepared penne pasta and 80 ml reserved pasta water into the skillet of vegetables. Toss well to coat. Cook for 1 minute, then remove from heat.
07 - Divide pasta primavera among plates. Garnish with freshly grated parmesan and chopped parsley, if desired. Serve immediately.

# Helpful Notes:

01 - Adjust the quantity of reserved pasta water for preferred sauce consistency; starch in the pasta water helps create a cohesive texture.
02 - Use a large skillet to avoid overcrowding vegetables and ensure even sautéing.
03 - Avoid overcooking vegetables to maintain their color and bite.
04 - Always salt the pasta cooking water for optimal flavor.

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