"This Easy Penne Primavera is the perfect vegetarian Pasta dish. It's packed with veggies and tossed in a simple cream sauce for a lighter version of fettuccine alfredo."
Penne Primavera
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A Note from Feedfeed
This colorful pasta dish combines al dente penne with a medley of fresh vegetables, including celery, carrots, zucchini, yellow squash, red bell pepper, broccoli florets, and kale. Tossed in a luscious sauce made with butter, garlic, heavy cream, grated parmigiano reggiano, and a touch of pasta water, this dish is seasoned to perfection with salt and pepper, creating a satisfying and indulgent meal that celebrates the essence of Spring.
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Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound dry penne pasta (or gluten-free penne)
- 2 tablespoon olive oil
- 2 stalks sliced celery
- 2 whole sliced carrots
- 1/2 sliced zucchini
- 1/2 sliced yellow squash
- 1 whole sliced red bell pepper
- 1 cup chopped broccoli florets
- 3 cups chopped kale
- 3 tablespoons salted butter
- 1 clove minced garlic
- 1/2 cup heavy cream
- 3/4 cup shredded parmigiano reggiano
- 1/4 cup pasta water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
Step 1
Boil the penne pasta until al dente. Save 1/4 cup of the pasta water and set aside.
Step 2
In a dutch oven, over medium heat, add in olive oil. Add in the vegetables, except for the kale, and cook for 6 minutes with the lid on. Stir every few minutes. Add in the kale and cook for an additional 2 minutes. Uncover and remove pot from heat.
Step 3
In a skillet over medium low heat, add in the butter. Once melted, add the garlic and cook for 30 seconds. Turn heat to low and add in heavy cream. Stir constantly for 3 minutes. Add in salt, pepper, and parmigiano cheese.
Step 4
Stir until cheese melts. Add in pasta water 1 tablespoon at a time until the sauce is nice and creamy. Toss the sauce into the veggies and pasta. Add additional pasta water if needed.
Step 5
Enjoy!