Serves 4
45 min
Pasta Primavera with Zucchini, Mushrooms and Chard
Recipe GLPR819859e71a8136
A vibrant, garden-fresh pasta dish combining tender zucchini, yellow squash, mushrooms, and leafy chard in a light tomato-based sauce infused with garlic and Italian herbs. Tossed with penne pasta and finished with Parmesan cheese, this Mediterranean-inspired meal is both nourishing and satisfying.
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Ingredients
6 ounces penne pasta
1 tablespoon olive oil
1 cup onion, chopped
2 cloves garlic, finely minced
1 medium zucchini, cubed
1 medium yellow squash, cubed
2 cups mushrooms, quartered
½ cup low sodium vegetable broth
2 tablespoons Italian seasoning blend
29 ounces low sodium tomato sauce
2 cups red chard, chopped
8 tablespoons shredded Parmesan cheese
Directions
Cook penne pasta according to package directions until al dente. Drain and reserve 1 cup of the pasta cooking water. Set pasta aside.
Heat a large non-stick skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add a splash of vegetable broth if needed to prevent sticking.
Pour in the remaining vegetable broth and add the minced garlic. Stir well and add the cubed zucchini, yellow squash, and quartered mushrooms. Cook for another 5 minutes, stirring gently, until the vegetables begin to soften.
Sprinkle the Italian seasoning blend over the vegetables and stir to coat evenly. Pour in the tomato sauce and reduce the heat to medium. Simmer gently for 15 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.
Add the chopped chard to the skillet and stir until it is fully incorporated. Continue cooking for an additional 5 minutes, stirring occasionally, until the chard is wilted and tender.
Add the cooked pasta to the vegetable sauce and toss gently to combine. If the pasta mixture appears too dry, add a little of the reserved pasta water, a few tablespoons at a time, until you reach the desired consistency.
Divide the pasta primavera among four bowls or plates. Top each serving with 2 tablespoons of shredded Parmesan cheese and serve immediately.
