A delicious and tasty 30 Minute One Skillet Vegetable Pasta Primavera made easy using Better Than Bouillon's Seasoned Vegetable Base!
Course Main Course
Cuisine American
Keyword pasta primavera, vegetarian pasta primavera
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 6people
Author Veg Life Staff
Ingredients
1tbspOil
1/2Red Onionsliced
1largeYellow Peppercut into 1 inch pieces
1largeRed Peppercut into 1 inch pieces
1largeZucchinicut into small wedges
1lbPenne Pastacooked to package instructions, RESERVE 1 CUP OF PASTA WATER AFTER COOKING
1/2cParmesanor vegan alternative
FOR THE BETTER THAN BOUILLON MIXTURE:
1tbspBetter Than Bouillon Seasoned Vegetable Base
1cReserved Pasta Water
2tspItalian Seasoning
ADDITIONAL INGREDIENTS:
Parsleyfor garnish
Lemon Wedges
Additional Parmesanor vegan alternative
Instructions
In a large skillet, add oil and sliced red onions. Saute for a few minutes.
Add sliced red and yellow bell pepper.
For the cut zucchini, you can opt to give them a quick pre-cook in the microwave if you prefer them a bit more tender. Then add to the vegetables in the skillet. Saute until desired doneness.
Prepare penne pasta to package instructions, reserving 1 cup of the pasta water.
Add the cooked and drained pasta to the vegetables.
Whisk together the reserved pasta water, Better Than Bouillon Seasoned Vegetable Base and seasoning. Add this mixture to the vegetables.
Add the parmesan (or vegan alternative) and stir well to combine. This will form the sauce.
Garnish with fresh parsley, lemon wedges and a bit more of the parmesan, if desired.