Santa Fe Penne Primavera W Cumin Ancho Chile Cream Sauce
Indulge in the bold and vibrant flavors of Santa Fe Penne Primavera with Cumin Ancho Chile Cream Sauce, a fusion of creamy decadence and Southwestern flair. This recipe features tender penne pasta tossed with a medley of sautéed vegetables—red bell peppers, zucchini, yellow squash, red onion, and broccoli—bringing both vibrant color and fresh texture to every bite. The star of the dish is the velvety cream sauce, infused with smoky ancho chile powder, earthy cumin, diced green chiles, and a hint of garlic, perfectly balanced by rich cream cheese and Parmesan. Ready in just 40 minutes, this vegetarian pasta dish is a complete meal that's as satisfying as it is flavorful. Serve it piping hot and garnish with fresh cilantro for the ultimate finishing touch. Perfect for weeknights or entertaining guests, this Santa Fe-inspired pasta is sure to elevate your dinner table.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 1 large red bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 small red onion, thinly sliced
- 1.5 cups broccoli florets
- 1 tsp ancho chile powder
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1.5 cups heavy cream
- 4 oz cream cheese, softened
- 0.5 cups grated Parmesan cheese
- 4 oz canned diced green chiles
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the red bell pepper, zucchini, yellow squash, red onion, and broccoli. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are slightly tender but still vibrant. Remove the vegetables from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic, ancho chile powder, and ground cumin, cooking for 30 seconds until fragrant.
Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the skillet. Add the cream cheese in small chunks and whisk until fully melted and incorporated.
Add the grated Parmesan cheese and canned diced green chiles to the sauce. Stir until the cheese is melted and the sauce is smooth. Season with kosher salt and black pepper.
Return the sautéed vegetables to the skillet with the sauce, stirring to combine. Allow the mixture to simmer for 2–3 minutes to blend the flavors.
Toss the cooked penne pasta into the skillet, stirring until the pasta is thoroughly coated with the sauce and vegetables are evenly distributed.
Serve the Santa Fe Penne Primavera immediately, garnished with fresh chopped cilantro if desired.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 512 mg | 11% | |
*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.
