Pasta Primavera

Pasta Primavera: The Colorful Chaos on My Plate

Hey! Ever have one of those nights where you open the fridge and it’s like a veggie graveyard in there? Just a bunch of sad-looking peppers and half-used broccoli staring at you? 🤔 Well, that’s where Pasta Primavera swoops in like a superhero! Seriously, it’s the best way to rescue those poor veggies and make something super tasty.

Okay, Let’s Talk Ingredients
Alright, so here’s the deal. You’re gonna need some good stuff to make this work. Grab yourself:

– 10 oz. of dry Barilla Penne Pasta (trust me, it’s the best for this!)
– Salt (a must!)
– 1/4 cup olive oil (extra virgin if you wanna feel fancy)
– 1/2 medium red onion (slice it up nice and thin)
– 1 large carrot (peeled and sliced into those cute matchsticks)
– 2 cups broccoli florets (cut them small, nobody wants tree-sized bites)
– 1 medium red bell pepper (more matchsticks, pls)
– 1 medium yellow squash & 1 medium zucchini (you guessed it, matchsticks again)
– 3-4 cloves of garlic (minced—don’t skimp on the garlic, OK?)
– 1 cup (heaping) grape tomatoes (halved lengthwise, because texture)
– 2 tsp dried Italian seasoning (or whatever’s in your spice cabinet)
– 1/2 cup pasta water (like magic potion for your pasta)
– 2 Tbsp fresh lemon juice (zest it up!)
– 1/2 cup shredded parmesan (divided, because… cheese)
– 2 Tbsp chopped fresh parsley (for that pop of color)

Got all that? Good! Let’s cook!

So Here’s Why I Make This Constantly
Okay, let me spill some tea. I whip this up whenever I feel like my fridge is judging me. Last week, I had friends over and, like, the veggie drawer was practically crying. I was like, “No way I’m letting you all go to waste!” So I made this dish and—OMG—their faces when they tasted it! The colors, the flavors…just heavenly! Plus, it’s so fast to throw together. Like, I’m talking 30 minutes from start to finish. Major win.

The One Trick That Changes Everything
Listen up! The game-changer here is saving that pasta water! It’s like liquid gold for binding everything together. Seriously, you don’t wanna skip this step. After you drain the pasta, scoop out half a cup of that starchy water. It makes your sauce creamy and helps all the flavors cling to your pasta. Trust me, your future self will thank you.

Don’t Mess This Up (My Top Tips)
1. Don’t overcook your veggies! They should be soft but still have a tiny bit of crunch. No one wants mushy veggies, right?
2. Season as you go. Always taste! You might need more salt or lemon juice—don’t be afraid to adjust.
3. Go easy on the garlic! I know, I know—who could ever have too much garlic? But too much can overpower everything. Just trust your gut.
4. Leftovers? They’re a thing, but they won’t be as fresh the next day. Still delish, tho!

How to Keep Them From Disappearing (Or, How to Store Them)
So, if you have any left (which is rare, let’s be real), pop it in an airtight container and shove it in the fridge. You can keep them for about 3 days max. Just reheat gently—nobody likes sad, overcooked pasta.

If You Liked This, You’ll Probably Like These Too
Okay, so if you vibe with this, you might wanna check out my *Garlic Butter Shrimp Pasta* or maybe my *One-Pan Veggie Stir-Fry*. They’re equally fabulous and super easy!

So, what do you think? Have you ever had that fridge panic moment? I’m dying to know what rescue meals you whip up! Let’s chat! 🍝✨