Pasta Primavera

Name: Pasta Primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2½ tsp Salt; 12½ oz Penne; 2 tbsp Olive Oil; 9 oz Asparagus; 1 Zucchini; 3 cloves Garlic; 5½ oz Peas; 1 White Beans; ¼ tsp Black Pepper; 3½ oz Parmesan; 1 Lemon

By Eatpace

Penne and spring vegetables are tossed in a light garlic Parmesan sauce with white beans. The vegetables cook while the pasta boils, so dinner is ready in about 30 minutes.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 623; kcal per serving
Protein: 30g; per serving

Plan this dinner Jump to recipe

Penne with asparagus, zucchini, peas, white beans, and Parmesan in a light sauce.

30 min

Method

6 steps 10 min prep · 20 min cook

Cook

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Penne; cook until just al dente, according to the package, about 11 minutes. Reserve some pasta water, then drain.
Step 2. Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add Asparagus and Zucchini; cook, stirring occasionally, until lightly browned and nearly tender, about 6 minutes.
Step 3. Reduce the heat to medium and add Garlic. Stir until fragrant, about 30 seconds.
Step 4. Add Peas, White Beans, the rest of the Salt, and Black Pepper. Cook, stirring, until the beans and peas are hot and the vegetables are tender, about 3 minutes.

Finish & serve

Step 5. Add the drained pasta and a splash of reserved pasta water to the skillet. Turn off the heat and toss in Parmesan and Lemon juice, adding more pasta water as needed for a light sauce that coats the penne.
Step 6. Divide the pasta and vegetables among bowls and serve.

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Tips

Swap it

Use green beans cut into bite-size pieces in place of the asparagus.

Good to know

Add the Parmesan off the heat and loosen it with pasta water to keep the sauce smooth.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of water.

In Eatpace

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