PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 4
A pasta meal that is packed with crunchy veggies and tender pasta in a simple sauce. This delicious Penne Pasta will quickly become the star of your next dinner get-together with family and friends!
INGREDIENTS
2 c. uncooked Penne Pasta
Butter
Olive oil
1 medium onion diced
1 large carrot thinly sliced on the bias
1 ½ c. broccoli florets
1 red bell pepper cut into thin strips
1 c. asparagus or zucchini cut into bite-sized pieces
3 cloves of garlic minced
3/4 c. chicken broth
Juice from 1 lemon about ¼ c.
Salt and pepper
Parmesan cheese optional
Fresh minced parsley optional
HOW TO MAKE PENNE PASTA PRIMAVERA
Step 1: Cook the penne pasta in a pot of salted boiling water a minute less than on the package instructions. When done, reserve 1/4 cup of pasta water and drain the rest.
Step 2: In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium heat.
Step 3: Once hot, saute the onion for a minute or two until translucent. Add in the vegetables in the following order; carrots, broccoli, red bell pepper, asparagus or zucchini, and minced garlic. Stir for about 1 to 2 minutes every after each addition. If the skillet begins to look a bit dry, add in another tbsp of butter. Season with salt and pepper. When done, transfer the veggies to a plate and set aside.
Step 4: In the same skillet, add 1 tbsp butter, 3/4 cup chicken broth, ¼ cup lemon juice, and ¼ of a cup of the reserved pasta water. Bring to a boil, then simmer for about 2 to 3 minutes until the sauce has reduced a little.
Step 5: Add in the pasta and stir. Continue to simmer for 3 to 4 minutes more until the sauce has reduced by half.
Step 6: Add the vegetables back to the pan, stir, and season with more salt and pepper, if needed.
Step 7: Before serving, top with fresh grated Parmesan cheese and garnish with fresh minced parsley and serve with lemon wedges. Enjoy immediately.
NUTRITION FACTS:
Calories: 185kcal | Carbohydrates: 37g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 409mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3945IU | Vitamin C: 77mg | Calcium: 48mg | Iron: 2mg
Ingredients
- 2 c. uncooked Penne Pasta
- Butter
- Olive oil
- 1 medium onion diced
- 1 large carrot thinly sliced on the bias
- 1 ½ c. broccoli florets
- 1 red bell pepper cut into thin strips
- 1 c. asparagus or zucchini cut into bite-sized pieces
- 3 cloves of garlic minced
- 3/4 c. chicken broth
- Juice from 1 lemon about ¼ c.
- Salt and pepper
- Parmesan cheese optional
- Fresh minced parsley optional
Instructions
Step 1: Cook the penne pasta in a pot of salted boiling water a minute less than on the package instructions. When done, reserve 1/4 cup of pasta water and drain the rest.
Step 2: In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium heat.
Step 3: Once hot, saute the onion for a minute or two until translucent. Add in the vegetables in the following order; carrots, broccoli, red bell pepper, asparagus or zucchini, and minced garlic. Stir for about 1 to 2 minutes every after each addition. If the skillet begins to look a bit dry, add in another tbsp of butter. Season with salt and pepper. When done, transfer the veggies to a plate and set aside.
Step 4: In the same skillet, add 1 tbsp butter, 3/4 cup chicken broth, ¼ cup lemon juice, and ¼ of a cup of the reserved pasta water. Bring to a boil, then simmer for about 2 to 3 minutes until the sauce has reduced a little.
Step 5: Add in the pasta and stir. Continue to simmer for 3 to 4 minutes more until the sauce has reduced by half.
Step 6: Add the vegetables back to the pan, stir, and season with more salt and pepper, if needed.
Step 7: Before serving, top with fresh grated Parmesan cheese and garnish with fresh minced parsley and serve with lemon wedges. Enjoy immediately.
