Easy Primavera Penne
Bursting with vibrant, garden-fresh flavors, Easy Primavera Penne is a quick and wholesome pasta dish perfect for weeknight dinners or casual gatherings. Featuring al dente penne tossed with a colorful medley of sautéed vegetables—like cherry tomatoes, zucchini, yellow bell pepper, broccoli, and carrots—this recipe is a celebration of seasonal produce. A touch of garlic, a hint of heat from optional red pepper flakes, and a velvety finish of melted butter and parmesan cheese make every bite indulgent yet light. Ready in just 35 minutes, this family-friendly meal is incredibly versatile, offering the option to customize with your favorite veggies or herbs like fresh basil for garnish. Healthy, vibrant, and utterly satisfying, this easy primavera pasta dish will quickly become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1.5 cups cherry tomatoes
- 1 medium (sliced into half moons) zucchini
- 1 (diced) yellow bell pepper
- 1.5 cups broccoli florets
- 2 medium (julienned) carrots
- 2 cups baby spinach
- 2 tbsp unsalted butter
- 0.5 cup (grated) parmesan cheese
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp (optional) red pepper flakes
- 0.25 cup (chopped, optional for garnish) fresh basil
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the cherry tomatoes, zucchini, bell pepper, broccoli florets, and carrots to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Lower the heat to medium-low and stir in the baby spinach. Cook until wilted, about 1–2 minutes.
Push the vegetables to one side of the skillet and add the butter to the other side. Let the butter melt, then stir everything together to combine.
Sprinkle in the oregano, salt, black pepper, and red pepper flakes (if using). Toss well to coat the vegetables evenly.
Add the cooked penne pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a light sauce, if needed.
Remove the skillet from heat and stir in the grated parmesan cheese, ensuring the pasta is evenly coated.
Divide the primavera penne among serving plates and garnish with fresh basil if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
