Penne Primavera
Bright, colorful, and bursting with fresh flavors, Penne Primavera is a delightful Italian-inspired dish that celebrates the bounty of seasonal vegetables. Tender penne pasta is tossed with a medley of sautéed zucchini, bell peppers, cherry tomatoes, and asparagus, all lightly coated in a fragrant garlic and olive oil sauce. Wilted baby spinach adds a hint of earthiness, while a sprinkle of Parmesan cheese brings a creamy, savory finish. Perfectly seasoned with black pepper and a touch of red pepper flakes for a subtle kick, this recipe is as satisfying as it is healthy. Quick to prepare in just 35 minutes, Penne Primavera is perfect for busy weeknights or a vibrant, vegetarian main course. Garnished with fresh basil leaves, it’s a simple yet elegant pasta dish that’s sure to impress.
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Recipe Information
Ingredients
- 400 g penne pasta
- 3 tbsp olive oil
- 3 pieces garlic cloves
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 250 g cherry tomatoes
- 200 g asparagus spears
- 100 g baby spinach
- 4 liters water
- 1 tbsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 50 g Parmesan cheese, grated
- 10 pieces fresh basil leaves
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt and cook the penne pasta according to package instructions, until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, wash and chop the zucchini into half-moons, slice the bell peppers into thin strips, halve the cherry tomatoes, and trim and cut the asparagus into 2-inch pieces.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the zucchini, bell peppers, and asparagus to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the cherry tomatoes and baby spinach to the skillet and cook for another 2-3 minutes, until the spinach wilts and the tomatoes become slightly soft.
Season the vegetable mixture with 1/2 teaspoon of black pepper and 1/4 teaspoon of red pepper flakes. Adjust the seasoning to taste.
Add the drained penne pasta to the skillet with the vegetables. Toss to combine, adding a splash of the reserved pasta water to loosen the sauce if needed.
Remove the skillet from the heat and sprinkle 50 grams of grated Parmesan cheese over the pasta. Stir gently to combine.
Garnish with fresh basil leaves before serving. Serve warm and enjoy your Penne Primavera!
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 10018 mg | 436% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 26.8 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1042 mg | 80% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2945 mg | 63% | |
*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.
