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 servings 347 cals
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Original recipe yields 4 servings

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Nutrition

  • 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.

Reviews

69
  1. 93 Ratings

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Most helpful

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...

Most helpful critical

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

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...

This is a really great, simple, base recipe. I whipped this up for lunch today for me and my son (10 months), and it's especially nice to find something that we can both eat. I really like that ...

This was a fast and easy dish to make. I added some spice, cauliflower and canned mushrooms. Also put in some fresh baby leaf spinich right at the end.

This is fantastic! I have made this twice now and love how flavorful it is without having it coated in red sauce. The parmesan puts this dish over the top.

This is a yummy light dinner, if your in the mood for pasta but don't want a heavy cream sauce. I add a little more parmesan, and a few sprinkles of gorgonzola with ground pepper. Nice recipe!

I liked this recipe a lot because it was simple (with few ingredients) and relatively fast to prepare. I made it two days in a row, once with vegetable bouillon and another with organic vegetabl...

Note: Never ever half-cook pasta. Mine never cooked all the way through so if you are attempting this recipe, cook your pasta ALL the way through to you test and just toss it with the veggies. A...