Penne Primavera

Penne Primavera

69
calead910 26

"A great, flavorful pasta dish for the summertime when you don't want something heavy."

Ingredients

35 m {{adjustedServings}} servings 347 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
  2. In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
  3. Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.
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Reviews

69
  1. 93 Ratings

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This was wonderfully delicious & simple! I didn't have a few ingredients so I made some substitutions. I used chicken broth instead of vegetable & I used angel hair pasta instea of penne. I also...

Tasty, but a little bland. Might want to experiment with some of your favored spices to liven it up a bit.

If you don't have fresh veggies follow the recipe and add a package of frozen Italian mixed veggie to the recipe, but make sure you blanch them first or pop them in the oven and roast them for a...