Easy Primavera Penne Recipes

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EASY PRIMAVERA PENNE



Easy Primavera Penne image

An easy and inexpensive low-cal dish that highlights spring veggies. Feel free to mix in things to your liking.

Provided by MidsummerNightSprite

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces uncooked penne pasta
1 tablespoon olive oil
2 -3 garlic cloves, chopped
1 cup yellow squash, sliced
1 cup zucchini, sliced
5 ounces spinach
1 (14 1/2 ounce) can diced tomatoes (Italian style is great here)
salt
pepper
1 tablespoon shredded mozzarella cheese (optional) or 1 tablespoon parmesan cheese, for garnish (optional)
fresh basil, for garnish (optional)

Steps:

  • Cook pasta according to al dente package directions.
  • Meanwhile, heat olive oil in a large skillet. Saute garlic til tender.
  • Add squash, zucchini, and spinach. Saute for 2-3 minutes.
  • Add whole can of tomatoes, with juice.
  • Add drained pasta to skillet. Cover and let simmer until veggies are tender and pasta is done.
  • Season to taste, garnish, and serve.

EASY PASTA PRIMAVERA RECIPE



Easy Pasta Primavera Recipe image

Pasta Primavera is an easy pasta recipe loaded with vegetables and tossed with light butter and lemon sauce. It's the perfect vegetarian pasta dish for spring and summer.

Provided by Valentina Ablaev

Categories     Easy

Time 20m

Number Of Ingredients 13

2 Tbsp olive oil
8 oz penne pasta
1 bell pepper, any color (sliced into strips)
1 medium zucchini (sliced into rings)
6 oz brown or white mushrooms (sliced)
1/2 medium red onion (sliced)
¾ tsp fine sea salt (or to taste, plus more for boiling pasta)
¼ tsp ground black pepper (or to taste)
3 Tbsp unsalted butter
3 garlic cloves (minced)
2 Tbsp lemon juice (freshly squeezed)
1/2 cup freshly grated parmesan cheese (plus more to serve)
2 Tbsp chopped fresh parsley (to serve)

Steps:

  • Cook pasta in salted water according to package instructions until al'dente or to your desired doneness, drain water and cover to keep warm.
  • While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.
  • Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.
  • Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.
  • Garnish with more freshly grated parmesan if desired and sprinkle on parsley.

Nutrition Facts : Calories 437 kcal, Carbohydrate 51 g, Protein 14 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 33 mg, Sodium 669 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving

PRIMAVERA PENNE



Primavera Penne image

Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

3/4 pound penne
1/2 stick butter
1 pound asparagus, cut into pieces
1/4 cup dry white wine
1 1/2 cups thawed frozen peas
1/2 cup thinly sliced fresh mint
Grated Parmesan

Steps:

  • Cook penne, reserving 1/4 cup pasta water. In a large skillet, melt butter over medium. Add asparagus and cook until crisp-tender, 4 minutes. Add wine, and cook until reduced by half, 30 seconds. Add peas and mint. Season, and toss with penne and pasta water. Top with Parmesan.

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • 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. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

PASTA PRIMAVERA



Pasta Primavera image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 12

Kosher salt
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 carrots, shredded
1 yellow bell pepper, cut into thin strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated parmesan cheese
4 ounces goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  • Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

PENNE PRIMAVERA



Penne Primavera image

A great, flavorful pasta dish for the summertime when you don't want something heavy.

Provided by calead910

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
½ cup frozen peas
½ cup freshly grated Parmesan cheese

Steps:

  • Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
  • In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
  • Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 53.6 g, Cholesterol 8.8 mg, Fat 8 g, Fiber 5.7 g, Protein 14.9 g, SaturatedFat 2.5 g, Sodium 426.6 mg, Sugar 4.9 g

PERSONAL PENNE PRIMAVERA



Personal Penne Primavera image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 pound penne pasta
1 tablespoon olive oil
1/2 cup chopped red onion
3 to 4 cloves garlic, minced
2 cups broccoli florets
1 cup sliced carrots
1 cup sliced mushrooms
2 cooked chicken breast halves, diced (about 2 cups)
1 cup diced roasted red peppers
1 (14-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup frozen green peas, thawed
Salt and freshly ground black pepper
1/3 cup grated Parmesan
1/4 cup freshly chopped basil leaves

Steps:

  • Cook penne according to package directions. Drain and set aside.
  • In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil.

CHICKEN AND PENNE PRIMAVERA



Chicken and Penne Primavera image

Looking for a filling pasta recipe for dinner? Then check out this Italian- style cheesy pasta and chicken breasts dish that's made easily on a stove top in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 1/2 cups uncooked penne or mostaccioli pasta (5 1/4 oz)
2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced zucchini
1 cup sliced yellow summer squash
1 cup cut (2 inch) fresh asparagus spears
1/2 cup reduced-fat Italian dressing
1/4 cup chopped fresh basil leaves
1/3 cup shredded Parmesan cheese (1 1/3 oz)
Coarsely ground black pepper, if desired

Steps:

  • Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, in 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook about 5 minutes, stirring occasionally, until brown on outside and no longer pink in center.
  • Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.

Nutrition Facts : Calories 420, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 0 g

PENNE PRIMAVERA WITH SHRIMP



Penne Primavera with Shrimp image

A delicate cream sauce seasoned with garlic enhances this mouthwatering combination of pasta, veggies and shrimp. "Feel free to substitute other vegetables, like asparagus, green beans or zucchini."-Rosemarie Bronko, Jim Thorpe, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and deveined
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup heavy whipping cream
3 tablespoons chicken broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 534mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

EASY PASTA PRIMAVERA



Easy Pasta Primavera image

I dont know where I got this recipe, but this is how I always make my primavera. It is really easy. You can also add veggies and meats, like chicken or ham.

Provided by CrystalA

Categories     Penne

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces pasta
1/4 cup butter
1 1/2 cups milk
1/2-1 1/2 tablespoon flour
1 envelope vegetable soup mix
parmesan cheese
salt and pepper

Steps:

  • Cook pasta.
  • Stir together milk, soup mix, salt n pepper.
  • Melt butter in pan and add flour.
  • Add soup mixture.
  • Bring to a boil.
  • Then simmer for about 10 minutes or until veggies are cooked thru.
  • Toss with pasta.
  • Sprinkle with parmesan cheese.

Nutrition Facts : Calories 814, Fat 32.5, SaturatedFat 19.5, Cholesterol 87.2, Sodium 1569.6, Carbohydrate 106.8, Fiber 4.3, Sugar 2.8, Protein 23.6

SHRIMP PENNE PRIMAVERA



Shrimp Penne Primavera image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and deveined
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup 2% milk
3 tablespoons reduced-sodium chicken broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the milk, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in cheese. Transfer to a serving bowl; sprinkle with parsley.

Nutrition Facts : Calories 304 calories, Fat 9g fat (2g saturated fat), Cholesterol 132mg cholesterol, Sodium 447mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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