Light Primavera Pasta recipe

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Ingredients

1 (16 ounce) package penne pasta (such as Barilla® Plus)
3 tablespoons olive oil
1 yellow squash, sliced and quartered
1 zucchini, sliced and quartered
½ teaspoon minced garlic
½ (16 ounce) bottle light Parmesan-peppercorn dressing (such as Cains®)
salt and ground black pepper to taste

Nutrition Info

292.3 calories
carbohydrate: 48.4 g
cholesterol: : -
fat: 7.8 g
fiber: 2.3 g
protein: 8.4 g
saturatedFat: 1 g
servingSize: -
sodium: 266.3 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.

  2. Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.

Recipe Yield

8 servings

Recipe Note

This light primavera pasta dish can also be served cold as a pasta salad.

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