Penne Primavera Recipe - Allrecipes.com
Penne Primavera Recipe
  • READY IN 35 mins

Penne Primavera

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 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!

 
Most Helpful Critical Review
Sep 19, 2006

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

 
Jun 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.

 
Jan 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.

 
Mar 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.

 
Feb 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.

 
Apr 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!

 
Feb 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!

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 427 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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