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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

281 calories; 7.7 g total fat; 9 mg cholesterol; 338 mg sodium. 41.5 g carbohydrates; 15.8 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
06/19/2019
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. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/19/2019
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. Read More
Rating: 5 stars
05/16/2019
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. Read More
Rating: 4 stars
04/30/2019
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 with the yellow squash but I did have leftovers for another night. Read More
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Rating: 5 stars
06/02/2019
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 the summer months! Read More
Rating: 5 stars
06/04/2019
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! Read More
Rating: 4 stars
06/19/2019
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. Read More
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Rating: 5 stars
04/21/2019
My teenage son couldn't stop eating this. It was delicious and I will definitely make it again Read More