Penne Primavera

Name: Penne Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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

Rating: 4.22 stars

105 Ratings
77 Reviews
12 Photos

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

By calead910

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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.

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Step 2

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.
Step 3

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:

346.9 calories; 14.9 g protein; 53.6 g carbohydrates; 8.8 mg cholesterol; 426.6 mg sodium. Full Nutrition

Reviews (77)

Most helpful positive review

Steph

04/09/2006

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 didn't have the parmesan but it was delicious without it. I finished with a drizzle of extra virgin olive oil & a pinch of garlic salt. It was great! Read More

Helpful

(51)

Most helpful critical review

MAELSTROM

09/19/2006

Tasty but a little bland. Might want to experiment with some of your favored spices to liven it up a bit. Read More

Helpful

(28)

105 Ratings

5 star values: 46
4 star values: 42
3 star values: 13
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Steph

04/08/2006

Helpful

(51)

MAELSTROM

09/19/2006

Tasty but a little bland. Might want to experiment with some of your favored spices to liven it up a bit. Read More

Helpful

(28)

fingers77

06/27/2006

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 little while. Read More

Helpful

(25)

rachel

03/25/2009

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 everything is used (no water to dump out) and next time I think I might just mince the garlic and keep it in. Read More

Helpful

(15)

Elisha

01/16/2009

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. Read More

Helpful

(15)

MAZZO

02/28/2008

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. Read More

Helpful

(12)

DLEMBERGER

04/06/2005

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! Read More

Helpful

(11)

Austinite

02/23/2007

I liked this recipe a lot because it was simple (with few ingredients) and relatively fast to prepare. I made it two days in a row once with vegetable bouillon and another with organic vegetable broth. Both times I felt the sauce came out too salty and it had kind of a weird aftertaste. Maybe it was from the broccoli? I also had to tweak the cooking times for the veggies a little bit so they didn't end up too mushy at the end. I would make this again with some variations and would try adding different veggies and low sodium vegetable broth. Thanks for the recipe! Read More

Helpful

(11)

panebr

11/24/2007

I used fresh snow peas instead and red pepper. Left the carrots out. Delicious. I'd make it again. Read More

Helpful

(10)

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Nutritional Information

Penne Primavera

Servings Per Recipe: 4
Calories: 346.9

% Daily Value *

protein: 30 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 23 %

sugars:

fat: 12 %

saturated fat: 12 %

cholesterol: 3 %

vitamin a iu: 70 %

niacin equivalents: 48 %

vitamin b6: 13 %

vitamin c: 73 %

folate: 37 %

calcium: 16 %

iron: 15 %

magnesium: 17 %

potassium: 9 %

sodium: 17 %

thiamin: 39 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Penne Primavera

1 of 77

All Reviews

Steph

04/08/2006

Helpful

(51)

MAELSTROM

09/19/2006

Tasty but a little bland. Might want to experiment with some of your favored spices to liven it up a bit.

Helpful

(28)

fingers77

06/27/2006

Helpful

(25)

rachel

03/25/2009

Helpful

(15)

Elisha

01/16/2009

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.

Helpful

(15)

MAZZO

02/28/2008

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.

Helpful

(12)

DLEMBERGER

04/06/2005

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!

Helpful

(11)

Austinite