Can I make Penne Primavera ahead of time?

Absolutely! Penne Primavera is a great dish for meal prep or making ahead for busy days. Simply cook the vegetables and sauce as directed, and store them separately in airtight containers in the fridge. When you're ready to enjoy, reheat the sauce gently on the stovetop, then add the veggies and some freshly cooked pasta.

Can I use frozen vegetables instead of fresh ones?

While fresh vegetables are ideal for Penne Primavera, frozen vegetables are a convenient alternative – just make sure to thaw them before cooking. Keep in mind that the texture might not be as nice and crunchy, but they should still be nutritious and flavourful.

What can I serve with Penne Primavera?

Penne Primavera is a pretty well-rounded dish on its own, but if you'd like to add something on the side, garlic sourdough bread or a crisp green house salad are great choices.

Penne Primavera

Description

Introducing our delightful Penne Primavera — a delectable pasta dish featuring a vibrant mix of veggies, all coated in our special creamy primavera sauce that’s sure to have you coming back for seconds.

Ingredients

Units Scale

1 lb. dry penne pasta
1–2 Tbsp. olive oil
1 cup fresh broccoli florets
8 oz. thin asparagus, trimmed and cut into 1-inch pieces
2 Tbsp. butter
1/4 cup finely diced onion
3 garlic cloves, minced
3/4 cup heavy cream
1 Roma tomato, diced
1/2 cup frozen peas
3/4 cup basil pesto
1/2 cup freshly shredded Parmesan cheese, plus extra for serving
2 Tbsp. fresh lemon juice
2 Tbsp. fresh chopped parsley
Kosher salt and fresh black pepper

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Reserve 1/2 cup pasta water and drain the rest.
Heat olive oil in a large skillet over medium heat. Add broccoli and asparagus. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Cook time will depend on the thickness of the veggies. Remove to a plate.
In the same skillet, melt the butter. Add onions and garlic, and cook, stirring for about 1 minute.
Stir in the heavy cream and tomato, and simmer for about 2-3 minutes or until the sauce begins to thicken and the tomatoes soften. Stir in peas, basil pesto, and Parmesan cheese. Season with salt and pepper, to taste.
Add cooked penne to the sauce and toss with some of the reserved pasta water. Add in the cooked vegetables, lemon juice, and parsley. Add more pasta water if needed. Taste for salt and pepper. Serve with more Parmesan cheese.

Notes

Parmesan cheese: I recommend buying a chunk of Parmesan cheese and shredding it yourself. It will taste and melt much better into the sauce.
Prep all of your ingredients! Despite the long ingredient list, this recipe comes together pretty quickly. It helps to have all of the ingredients measured and prepared before starting.
Optional add-ins: You can add more vegetables or switch out anything you don’t like. You can also add cooked protein, such as chicken or shrimp. See the post for a full list.
Leftovers: Refrigerate leftover pasta for up to 4-5 days. Reheat with a splash of milk, cream, or broth.

Nutrition

Serving Size: 1/8
Calories: 446
Sugar: 4.1 g
Sodium: 308.8 mg
Fat: 22.3 g
Carbohydrates: 49 g
Protein: 12.9 g
Cholesterol: 23.9 mg