Pasta Primavera

pasta primavera in a duch oven braiser garnished with parmesan cheese

This Pasta Primavera recipe consists of warm penne bursting with roasted vegetables and parmesan. A flavorful pasta dish ready in a flash and packed with fresh, healthy veggies. A simple one pot dish that’s ready in only 30 minutes.

  • 10 oz penne uncooked
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 1 lb asparagus fresh, trimmed and cut into 2-inch pieces
  • 2 cups mushrooms sliced
  • 1 small zucchini halved lengthwise and sliced
  • 1 medium carrot shredded
  • 2 cups cherry tomatoes halved
  • 4 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 cup Parmesan cheese freshly grated
  • 1 lemon cut in wedges


  • Cook the penne according to package instructions. Reserve 1/2 cup of pasta water before draining.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 2 to 3 minutes.
  • Add the asparagus, mushrooms and zucchini to the skillet and cook until tender, about 5 minutes.
  • Add the shredded carrot, tomatoes, garlic, Italian seasoning, salt, pepper, red pepper flakes, stir and cook for another minute until the tomatoes begin to soften.
  • Stir in the cooked penne, 1/2 cup of the cheese and some pasta water as needed. Serve and top with remaining Parmesan cheese and lemon wedges.

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