Pasta Primavera

For me nothing says Spring quite like a big serving of Pasta Primavera! This dish is full of fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce. Now I know I’m not the only one who struggles getting their daily veggies, which is why I love this recipe. It incorporates lots of colorful vegetables, is simple to toss together and the leftovers are just as good the next day!

Although the name Primavera stands for “Spring” in Italian, Pasta Primavera is actually a popular American dish that was first introduced in the 1970s. It includes lots of fresh Spring and Summer vegetables that are sauteed and tossed with pasta in a light cream sauce. In this recipe we opted for a fresh lemon and butter sauce.

• 8 oz. penne pasta
• 2 Tbsp olive oil
• 1 zucchini
• 1 yellow squash
• 1 carrot
• 1/2 red onion
• 1/2 cup frozen peas
• 1 cup grape tomatoes
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp Freshly cracked black pepper
• 2 Tbsp Fresh lemon juice
• 2 Tbsp butter