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My review
Penne Primavera
calead910
"A great, flavorful pasta dish for the summertime when you don't want something heavy."
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Ingredients
35 m servings 347 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 347 calories; 8 g fat; 53.6 g carbohydrates; 14.9 g protein; 9 mg cholesterol; 427 mg sodium. Full nutrition
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Reviews
Read all reviews 7096 Ratings
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Most helpful positive review
4/8/2006
This was wonderfully delicious & simple! I didn't have a few ingredients so I made some substitutions. I used chicken broth instead of vegetable & I used angel hair pasta instea of penne. I also...
Most helpful critical review
9/19/2006
Tasty, but a little bland. Might want to experiment with some of your favored spices to liven it up a bit.
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4/8/2006
This was wonderfully delicious & simple! I didn't have a few ingredients so I made some substitutions. I used chicken broth instead of vegetable & I used angel hair pasta instea of penne. I also...
9/19/2006
Tasty, but a little bland. Might want to experiment with some of your favored spices to liven it up a bit.
6/27/2006
If you don't have fresh veggies follow the recipe and add a package of frozen Italian mixed veggie to the recipe, but make sure you blanch them first or pop them in the oven and roast them for a...
3/24/2009
This is a really great, simple, base recipe. I whipped this up for lunch today for me and my son (10 months), and it's especially nice to find something that we can both eat. I really like that ...
1/16/2009
This was a fast and easy dish to make. I added some spice, cauliflower and canned mushrooms. Also put in some fresh baby leaf spinich right at the end.
2/28/2008
This is fantastic! I have made this twice now and love how flavorful it is without having it coated in red sauce. The parmesan puts this dish over the top.
9/8/2004
This is a yummy light dinner, if your in the mood for pasta but don't want a heavy cream sauce. I add a little more parmesan, and a few sprinkles of gorgonzola with ground pepper. Nice recipe!
11/24/2007
I used fresh snow peas instead and red pepper. Left the carrots out. Delicious. I'd make it again.