Light Veggie Primavera Penne
Light Veggie Primavera Penne brings tender pasta together with sautéed zucchini and yellow squash for a fresh, peppery bite. A tangy Parmesan–peppercorn dressing coats every piece, keeping it bright yet satisfying. Serve this pasta warm or room temperature for a quick weeknight dinner or a picnic-ready side.
- Prep10 min
- Cook20 min
- Serves8
- DifficultyEasy
- 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until slightly firm, about 11 minutes. Drain.
- 2
Meanwhile, heat a large skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic; cook until tender, about 5 minutes. Season lightly with salt and black pepper. Transfer to a large serving bowl.
- 3
Stir the penne into the vegetable mixture; add dressing and toss to coat. Serve hot or cold.
- Calories 257.84 kcal Moderate
- Protein 4.67 g Low Source
- Carbs 24.82 g Moderate
- Total Fat 15.72 g High
- Saturated Fat 2.11 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 267.41 mg Moderate
- Fiber 1.12 g Low Source
- Sugar 4.19 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 9.53 mg Low Source
- Iron 0.51 mg Low Source
- Potassium 169.8 mg Low Source
- Vitamin A 2.45 mcg_rae Low Source
- Vitamin C 3.88 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
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