Penne Pasta Primavera is a vibrant, veggie-loaded pasta dish tossed in a simple lemon Parmesan sauce that’s fresh, flavorful, and easy to make! This recipe is perfect for a light yet satisfying meal.
Ingredients
- 2 cups uncooked penne pasta
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 large carrot, thinly sliced on the bias
- 1½ cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup asparagus or zucchini, cut into bite-sized pieces
- 3 cloves garlic, minced
- ¾ cup chicken broth
- Juice of 1 lemon (about ¼ cup)
- Salt and pepper, to taste
- Freshly grated Parmesan cheese (optional)
- Fresh minced parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil, add the penne pasta, and cook until just before al dente (1 minute less than the package instructions). Reserve ¼ cup of pasta water, then drain and set aside.
- Sauté the vegetables: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 1-2 minutes. Add the vegetables in the following order, stirring and cooking for 1-2 minutes between each addition: carrots, broccoli, red bell pepper, asparagus or zucchini, and garlic. Add another tablespoon of butter if the skillet appears dry. Season with a pinch of salt and pepper, then transfer the vegetables to a plate.
- Make the sauce: In the same skillet, add 1 tablespoon of butter, chicken broth, lemon juice, and reserved pasta water. Bring to a boil and simmer until the sauce reduces slightly, about 2-3 minutes.
- Combine: Add the pasta to the skillet, stirring to coat in the sauce. Simmer until the sauce is reduced by half, about 3-4 minutes. Add the sautéed vegetables back to the skillet and season with additional salt and pepper as needed.
- Serve: Top with fresh Parmesan cheese, sprinkle with parsley, and serve with lemon wedges, if desired.
Notes Nutritional information is approximate and excludes optional toppings.