Penne Primavera

Bright, colorful, and bursting with fresh flavors, Penne Primavera is a delightful Italian-inspired dish that celebrates the bounty of seasonal vegetables. Tender penne pasta is tossed with a medley of sautéed zucchini, bell peppers, cherry tomatoes, and asparagus, all lightly coated in a fragrant garlic and olive oil sauce. Wilted baby spinach adds a hint of earthiness, while a sprinkle of Parmesan cheese brings a creamy, savory finish. Perfectly seasoned with black pepper and a touch of red pepper flakes for a subtle kick, this recipe is as satisfying as it is healthy. Quick to prepare in just 35 minutes, Penne Primavera is perfect for busy weeknights or a vibrant, vegetarian main course. Garnished with fresh basil leaves, it’s a simple yet elegant pasta dish that’s sure to impress.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 g penne pasta
• 3 tbsp olive oil
• 3 pieces garlic cloves
• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 250 g cherry tomatoes
• 200 g asparagus spears
• 100 g baby spinach
• 4 liters water
• 1 tbsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 50 g Parmesan cheese, grated
• 10 pieces fresh basil leaves

Directions

Step 1

Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt and cook the penne pasta according to package instructions, until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2

While the pasta cooks, wash and chop the zucchini into half-moons, slice the bell peppers into thin strips, halve the cherry tomatoes, and trim and cut the asparagus into 2-inch pieces.

Step 3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

Step 4

Add the zucchini, bell peppers, and asparagus to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 5

Add the cherry tomatoes and baby spinach to the skillet and cook for another 2-3 minutes, until the spinach wilts and the tomatoes become slightly soft.

Step 6

Season the vegetable mixture with 1/2 teaspoon of black pepper and 1/4 teaspoon of red pepper flakes. Adjust the seasoning to taste.

Step 7

Add the drained penne pasta to the skillet with the vegetables. Toss to combine, adding a splash of the reserved pasta water to loosen the sauce if needed.

Step 8

Remove the skillet from the heat and sprinkle 50 grams of grated Parmesan cheese over the pasta. Stir gently to combine.

Step 9

Garnish with fresh basil leaves before serving. Serve warm and enjoy your Penne Primavera!

Nutrition Facts

Serving size	(5634.4g)

Amount per serving	% Daily Value*
Calories	2287.8

Total Fat 66.2g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 50mg	0%
Sodium 10017.6mg	0%
Total Carbohydrate 350.8g	0%
Dietary Fiber 31.4g	0%
Total Sugars 26.8g
Protein 85.3g	0%

Vitamin D 0IU	0%
Calcium 1042.5mg	0%
Iron 25.1mg	0%
Potassium 2945.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 14.6%

Carbs: 60.0%