Description
This Penne Pasta Primavera is a colorful, healthy pasta dish packed with sautéed vegetables and tossed in a light lemon-butter sauce. Perfect for weeknight dinners or meal prep, and easily customizable with your favorite seasonal veggies or proteins.
Ingredients
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12 oz penne pasta
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2 tbsp olive oil
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2 tbsp unsalted butter
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1 small onion, thinly sliced
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2 carrots, peeled and sliced
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1 cup broccoli florets
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1 red bell pepper, thinly sliced
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1 cup asparagus or zucchini, chopped
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3 cloves garlic, minced
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¾ cup low-sodium chicken broth
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2 tbsp lemon juice
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Salt and pepper to taste
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Optional: Parmesan cheese and parsley
Instructions
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Cook penne until just before al dente. Reserve ½ cup pasta water.
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Sauté onion in oil and butter. Add carrots, then broccoli, pepper, and zucchini/asparagus.
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Add garlic and cook for 30 seconds. Season with salt and pepper.
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Remove veggies. Add broth and lemon juice to skillet. Simmer and deglaze.
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Add pasta and reserved water. Simmer to coat.
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Return veggies, toss to combine, and adjust seasoning.
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Serve warm with optional Parmesan and parsley.
Notes
- Swap chicken broth with vegetable broth for a vegetarian version.
- Great hot or cold.
- Use any veggies you have on hand.
- Add crushed red pepper for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American