Pasta Primavera
This incredible, vegetarian dish features tender pasta and a bounty of fresh vegetables in an herby, savory, homemade marinara sauce.
Servings 4
Calories 579kcal
Ingredients
- 1 pound pasta of choice such as fideo (cut spaghetti), rigatoni, or penne
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 2 carrots peeled and chopped
- 1 yellow squash cut into 2-inch chunks
- 15- ounce can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1/4 cup shredded or grated parmesan cheese plus more for serving
- 1/2 cup frozen peas kept frozen until ready to use
Instructions
- Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, carrots, and yellow squash and cook for 3 minutes, until soft. Add the tomato sauce, oregano, basil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and mix well. Bring to a simmer.
- Fold in the cooked pasta with the reserved pasta cooking water. Fold in the parmesan cheese and peas. Season to taste with salt and pepper.
- Serve with extra parmesan cheese on the side.
Nutrition
Calories: 579kcal | Carbohydrates: 100g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 635mg | Potassium: 890mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5851IU | Vitamin C: 26mg | Calcium: 151mg | Iron: 3mg