Recipe By Jill Andersen
Rating
Published Nov 15th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 280.7

For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.

Recipe Ingredients

  • 2 cups whole grain penne pasta
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 cups sliced fresh mushrooms
  • 1 small yellow summer squash, halved lengthwise and sliced
  • 2 cups cherry tomatoes, halved
  • ½ cup shredded carrot
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ⅓ teaspoon red pepper flakes
  • ½ cup freshly grated Parmesan cheese
  • Lemon wedges

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  2. 2 Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
  3. 3 Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

Nutrition Facts

  • Calories 280.7
  • Carbohydrate 41.5 g
  • Cholesterol 8.8 mg
  • Fat 7.7 g
  • Fiber 8.2 g
  • Protein 15.8 g
  • Saturated Fat 2.3 g
  • Sodium 337.6 mg
  • Sugar 4.9 g

Reviews

  1. This is a very simple and delicious recipe. I added extra parmesan cheese and zucchini.
  2. This was very easy and fast! I didn't have any asparagus or carrots, but I added peas at the very end and it was delicious. I also reserved 1/2 cup of pasta water when draining to add to the pasta, helping the parmesan to emulsify into a great sauce.
  3. Made this tonight and loved it. It's very versatile I omitted the oregano/mushrooms and added broccoli. The touch of lemon at the end really makes the flavor pop...don't skip it! I made a whole bunch so I could have it for lunch tomorrow too!
  4. We saw this in AR Magazine thought we give it a go. The recipe was easy to follow prep was a cinch and a pasta primavera that didn't weigh me down with a cream sauce was exactly what I was looking for! The meal was delicious and filling we will be making this often during - Read more ...
  5. Very easy and quick. I've made it twice now and the second time I subbed fresh green beans for the asparagus and mini-bell peppers for the squash. I think I liked it that way better. Only negative: too much penne - and that's an easy fix.
  6. This was delicious and a good treat. I've made some minor tweaks to the meal: instead of yellow squash I've used zucchini since I didn't have the squash. I don't like asparagus and passed on it. Since I didn't have carrots I've used red peppers. It came out all right. I would make it again - Read more ...
  7. My teenage son couldn't stop eating this. It was delicious and I will definitely make it again
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