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Pasta Primavera
Pasta Primavera - Penne pasta is tossed with zucchini, yellow squash, red bell pepper, and more. It’s vibrant, bright, and freshly flavored… What more could you ask for from a summery dish like this?!
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
723
kcal
Author
Nichole
Ingredients
16
Ounces
penne pasta
or any short pasta that you prefer
3
Tablespoons
of butter
1/2
Red onion
diced
1
Zucchini squash
cut in half then cut into ½-inch slices
1
Yellow squash
cut in half then cut into ½-inch slices
1
Red bell pepper
deseeded and chopped
1
Cup
broccoli florets
1/2
Cup
low-sodium chicken broth
2
Tablespoons
lemon juice
3
Cloves
garlic
finely minced
1
teaspoon
crushed red pepper flakes
1/2
teaspoon
salt
1/2
teaspoon
ground black pepper
1
Cup
heavy cream
1/2
Cup
freshly grated parmesan cheese
Instructions
Boil the pasta according to the instructions on the package then drain and set aside.
Melt the butter in a large skillet over medium heat then add the onion and cook until it starts to soften, about 5 minutes.
Add the zucchini and yellow squash, bell pepper, broccoli, chicken broth, lemon juice, garlic, red pepper flakes, salt and pepper to the skillet.
Stir and cover with a lid and let it cook for 5 minutes or until the vegetables start to soften but aren’t mushy.
Stir in the heavy cream and parmesan then let it come to a simmer as you continue to stir until the cheese melts fully.
Stir in the pasta then serve immediately with lemon wedges and freshly minced parsley for garnish if desired.
Video
Notes
NOTE: You can chop and prep the vegetables for this dish up to 2 days in advance if preferred.
Nutrition
Serving:
1.5
Cups
|
Calories:
723
kcal
|
Carbohydrates:
97
g
|
Protein:
23
g
|
Fat:
27
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
78
mg
|
Sodium:
556
mg
|
Potassium:
789
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
2254
IU
|
Vitamin C:
80
mg
|
Calcium:
212
mg
|
Iron:
2
mg