Best 11 Easy Primavera Penne Recipes

EASY PRIMAVERA PENNE

Steps:

• Cook pasta according to al dente package directions.
• Meanwhile, heat olive oil in a large skillet. Saute garlic til tender.
• Add squash, zucchini, and spinach. Saute for 2-3 minutes.
• Add whole can of tomatoes, with juice.
• Add drained pasta to skillet. Cover and let simmer until veggies are tender and pasta is done.
• Season to taste, garnish, and serve.

EASY PASTA PRIMAVERA RECIPE

Steps:

• Cook pasta in salted water according to package instructions until al'dente or to your desired doneness, drain water and cover to keep warm.
• While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.
• Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.
• Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.
• Garnish with more freshly grated parmesan if desired and sprinkle on parsley.

PRIMAVERA PENNE

Steps:

• Cook penne, reserving 1/4 cup pasta water. In a large skillet, melt butter over medium. Add asparagus and cook until crisp-tender, 4 minutes. Add wine, and cook until reduced by half, 30 seconds. Add peas and mint. Season, and toss with penne and pasta water. Top with Parmesan.

CREAMY PENNE PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
• Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

PENNE PRIMAVERA

Steps:

• 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.
• 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.
• 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.

PERSONAL PENNE PRIMAVERA

Steps:

• Cook penne according to package directions. Drain and set aside.
• In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil.

CHICKEN AND PENNE PRIMAVERA

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook about 5 minutes, stirring occasionally, until brown on outside and no longer pink in center.
• Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.

PENNE PRIMAVERA WITH SHRIMP

Steps:

• In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.

EASY PASTA PRIMAVERA

Steps:

• Cook pasta.
• Stir together milk, soup mix, salt n pepper.
• Melt butter in pan and add flour.
• Add soup mixture.
• Bring to a boil.
• Then simmer for about 10 minutes or until veggies are cooked thru.
• Toss with pasta.
• Sprinkle with parmesan cheese.

SHRIMP PENNE PRIMAVERA

Steps:

• In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the milk, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in cheese. Transfer to a serving bowl; sprinkle with parsley.