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–+ servings

Pasta Primavera

Print Recipe
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 cups Whole Wheat Penne (uncooked)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cups Broccoli (chopped into small florets)
  • 1 cups Red Onion (sliced)
  • 1 Yellow Bell Pepper (medium, sliced)
  • 1 Zucchini (medium, chopped)
  • 2 cups Cherry Tomatoes (halved)
  • 1 cups Frozen Edamame (shelled, not pods)
  • 2 tsp Italian Seasoning
  • 1/4 tsp Sea Salt (divided, to taste)
  • 2 tbsp Lemon Juice (to taste)
  • 1/2 cups Parmigiano Reggiano (shredded, plus more for garnish)

Method
 

  1. Cook the pasta according to package instructions.
  2. Prepare the vegetables by cutting them into bite size chunks. Grape tomatoes should be cut in half to prevent bursting.
  3. While pasta is cooking, heat the oil in a large skillet over medium-high heat. Cook the broccoli first for two to three minutes.
  4. Then add the onion, bell pepper, zucchini, tomatoes, edamame, Italian seasoning, and salt. Cook about five to eight minutes. (If you have a lid, covering the skillet will help to soften the veggies quicker!)
  5. When ready, drain the pasta. Add the pasta, lemon juice, and parmesan to the skillet. Season with more salt to taste, if needed.
  6. Divide into bowls and garnish with parmesan (optional). Enjoy!

Notes

  • ALLERGEN INFO

    Gluten (pasta), Soy (edamame), Dairy/Milk (parmesan cheese if using)

  • Gluten-Free

    Use brown rice pasta, quinoa pasta, or chickpea pasta instead of whole wheat penne.

  • Recipe Options

    To accommodate student preferences, swap out vegetables for others that are desired, trying to maintain a "rainbow" of vegetables in each meal. Add minced garlic if desired for more flavor.

  • Protein Variations

    Grilled chicken, cooked ground turkey, salmon or cod could be added for more protein as needed.