Penne Primavera

Penne Primavera

68 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
calead910
Recipe by  calead910

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (68)

Rate This Recipe
Steph
44

Steph

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 didn't have the parmesan, but it was delicious without it. I finished with a drizzle of extra virgin olive oil & a pinch of garlic salt. It was great!

MAELSTROM
28

MAELSTROM

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

fingers77
23

fingers77

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 little while.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 53.6 g
  • 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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No-Cream Pasta Primavera

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Penne with Peas and Pancetta