Pasta Primavera
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Primavera
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This is one of our go to meals when I need something quick and healthy. Plus, it's an easy way to clean out the fridge before the forgotten veggies go bad.
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Ingredients
- 1 pound whole grain penne
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 medium zucchini chopped into half moons
- 1 medium yellow crookneck squash chopped into half moons
- 1 cup roughly chopped asparagus
- 1 cup halved cherry tomatoes
- 1 teaspoon salt more to taste
- 1 teaspoon cracked pepper more to taste
- 4 ounces finely grated parmesan see notes
- 10 fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. When pasta is al dente, reserve 1 cup of starchy cooking water and drain the rest.
- While the pasta is boiling, heat the butter and olive oil in a large skillet over medium heat.
- Once hot, add the onion and cook for 5 minutes, or until soft and translucent. Add the garlic and cook for 30 seconds more, until fragrant.
- Add the pepper, zucchini, squash, and asparagus to the skillet and continue cooking for about 5 minutes to soften the vegetables.
- Add the tomatoes, salt, and pepper and continue cooking for 2 minutes.
- Add the pasta, ? cup pasta water, and Parmesan to the skillet with the vegetables over low heat and toss to combine. Continue tossing until the cheese has melted and you have a glossy sauce that clings to the pasta. You may need to add additional pasta water, a tablespoon or two at a time to reach the desired consistency.
- Tear the basil leaves into small pieces and combine with the pasta before serving.
Notes
- We add about 2 tablespoons of salt to the water when boiling pasta.
- This recipe has simple ingredients with minimal seasonings, which means we’re going to want a good quality Parmesan cheese to be the star here. We would not recommend the green shaker can of Parmesan in this recipe. We prefer Parmesan that is freshly grated into a powdery cheese from the cheese counter at the grocery store. You can also finely grate a wedge of Parmesan yourself. If you’re using shredded cheese, it won’t melt as nicely to form the sauce.
- You can easily customize the veggies to use whatever you have on hand.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
64g
(21%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
734mg
(31%)
Potassium
519mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1343IU
(27%)
Vitamin C
45mg
(50%)
Calcium
282mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 734mg | 31% |
| Potassium | 519mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1343IU | 27% |
| Vitamin C | 45mg | 50% |
| Calcium | 282mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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