Penne Primavera
Penne Primavera highlights tender pasta simmered in savory vegetable broth, then tossed with crisp-tender broccoli, sweet carrots, and peas for a bright, garden-fresh bite. A shower of Parmesan melts in to add a salty, nutty finish. It’s a light, satisfying weeknight dish that balances comfort with plenty of vegetables.
- Prep15 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Warm the olive oil and garlic in a large skillet over medium heat. When the garlic is tender, remove it from the skillet and set it aside. Add the broccoli and carrot to the skillet, and cook for 2 minutes, just until heated through.
- 2
In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and the heated crushed garlic clove. Cook for 5 minutes, or until the pasta is almost slightly firm. Remove and discard the garlic clove.
- 3
Transfer the partially cooked pasta and broth to the skillet. Stir in the peas. Cover the skillet, and continue cooking for 10 minutes over medium heat, or until the pasta is slightly firm and the vegetables are tender. Toss with the Parmesan cheese to serve.
- Calories 226.25 kcal Moderate
- Protein 10.69 g Good Source
- Carbs 30.69 g Moderate
- Total Fat 7.04 g Moderate
- Saturated Fat 2.71 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 10.96 mg Low Source
- Sodium 570.37 mg High
- Fiber 3.5 g Moderate
- Sugar 2.97 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 283.92 mg Good Source
- Iron 1.38 mg Low Source
- Potassium 214.47 mg Low Source
- Vitamin A 19.26 mcg_rae Low Source
- Vitamin C 19.67 mg Good 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