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This Pasta Primavera recipe consists of warm penne bursting with roasted vegetables and parmesan. A flavorful pasta dish ready in a flash and packed with fresh, healthy veggies. A simple one pot dish that's ready in only 30 minutes .
Calories: 512 kcal
10 ounce penne uncooked 2 tablespoon olive oil 1 large onion chopped 1 pound asparagus fresh, trimmed and cut into 2-inch pieces 2 cups mushrooms sliced 1 small zucchini halved lengthwise and sliced 1 medium carrot shredded 2 cups cherry tomatoes halved 4 cloves garlic minced 1 tablespoon Italian seasoning ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon red pepper flakes 1 cup Parmesan cheese freshly grated 1 lemon cut in wedges
Cook the penne according to package instructions. Reserve 1/2 cup of pasta water before draining. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 2 to 3 minutes. Add the asparagus, mushrooms and zucchini to the skillet and cook until tender, about 5 minutes. Add the shredded carrot, tomatoes, garlic, Italian seasoning, salt, pepper, red pepper flakes, stir and cook for another minute until the tomatoes begin to soften. Stir in the cooked penne, 1/2 cup of the cheese and some pasta water as needed. Serve and top with remaining Parmesan cheese and lemon wedges.
Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days.
To freeze, transfer the pasta to an airtight container and store in the freezer for up to 3 months.
Calories: 512 kcal | Carbohydrates: 73 g | Protein: 24 g | Fat: 15 g | Saturated Fat: 5 g | Cholesterol: 17 mg | Sodium: 726 mg | Potassium: 971 mg | Fiber: 8 g | Sugar: 11 g | Vitamin A: 4082 IU | Vitamin C: 49 mg | Calcium: 397 mg | Iron: 5 mg