Would you like any nuts in the recipe? Substitute any vegetables your children (or you) like, varying cooking time as needed. ½ teaspoon salt We use cookies to optimize and personalize your experience, provide relevant content and analyze online traffic. Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine. Thanks so much ????delish! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Add pasta and cook for 8 to 10 minutes or until al dente; drain. I think I will grill chicken marianded in Italian dressing to accompany the pasta. Allrecipes is part of the Meredith Food Group. Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes. Then add the vegetable broth or chicken stock and let the mixture reduce by half. 1 16-ounce package frozen broccoli florets, thawed Crowd pleaser! Roast for 20 minutes or until the vegetables are tender and lightly golden brown. I did make some alterations with ingredients. Thank you so much for this recipe… this is a keeper! It will never be an outstanding pasta dish, but with a few adjustments, it should end up tasting light and flavorful. In the end, stir in butter and fresh parsley. We love this topped with grated parmesan cheese sometimes I toss some in the vegetable mix as well. You just have to give time for the liquid to reduce when making the herb sauce. I was sorry I added the tomatoes and olives, and if I make this again, I'm going to omit them. Skip. Since I was making this for a vegetarian friend I eliminated the proscuitto. Many of my Cleveland heart patients wanted a heart-healthy recipe that their kids would like, too. Heat the oil in a large skillet over low heat. Then gently stir in the vegetables and Parmesan cheese. To add a bit of extra flavor I also added some of the herbs in oil from the sun-dried tomato jar. What a great recipe! © 2020 eatright.org. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. My first time making primavera and it turned out great, thanks to you! Cook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes. In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Please read our disclosure policy. Learn more... subscribe to get my latest recipes delivered to your inbox, The content found on Little Broken may be shared, so feel free to Pin, Tweet, Facebook & Share away with a link back to, This post may contain affiliate links. Add the vegetables and saute until the peppers are soft, about 2 minutes. We also share information with our analytics and website partners, who may use it to inform decisions about current or future services. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Add garlic, oregano, lemon juice and red pepper flakes. Roast for 20 minutes or until the vegetables are tender and lightly golden brown. Congrats! Good basics but I used 1 each green red and yellow pepper. Keywords: easy, meatless, healthy, simple, Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog, Filed Under: Main Dish, Recipes Tagged With: italian, meatless, parmesan, pasta. I love how this Pasta Primavera is absolutely loaded with vegetables! While you are preparing the vegetables, boil water to cook the pasta. ★☆ This was right up my alley! Meanwhile, precook broccoli florets and carrots. Thank you so much for this recipe! Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine. Thank you for feedback Joanie. Bring a large pot of lightly salted water to a boil. You saved Penne Pasta with Veggies to your. Then tossed in herb and tomato butter sauce. I added eggplant, zucchini, carrots, butternut squash, and broccoli. Toss with olive oil. I absolutely love pasta! Will make again for sure! of olive oil, and using lots more wine, around 1/2 to 3/4 cup, and lots more garlic. 2 tablespoons extra-virgin olive oil Percent Daily Values are based on a 2,000 calorie diet. This recipe is fabulous! Thank you, Katya! This is a great pure and simple meal. Would not the result be the same if tossed around at the end of stove top cooking? Sometimes I add chicken. Fabulous recipe that is simple, fresh and extremely appetizing– make several servings, you will be fighting for the last scoop! Your recipe was super easy to tweak/adapt. very good recipe! Cook pasta according to package directions. Yummy! I also added in sundried tomatoes in the last toss to give the dish more depth of tomato flavor. Cook until garlic is just golden, stirring constantly, about 30 seconds. Creamy Italian Penne Pasta with Vegetables - Chef in Training By clicking “Agree” below, you consent to use cookies if you continue to our website. Sometimes I like all whole wheat, sometimes all white, and sometimes we’ll do something like chickpea pasta. All ingredients sounded good, but hte taste was bland and blah , even with extra garlic and red pepper. When it comes to easy veggie-loaded weeknight dinners…I’m all in! I skipped the prosciutto and didn't miss it. Add wine and simmer 2 minutes. Information is not currently available for this nutrient. Add comma separated list of ingredients to include in recipe. This tasty recipe is a great way to get lots of veggies into your meal. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I love roasted veggies but never thought to use in a primavera. You saved Penne Pasta with Peppers to your. Did do some modifications as others stated. I'm glad you're here! Thank you Kim! Season with salt and pepper, to taste. I added a small can of stewed tomatoes after the peppers and onion sauteed and then tossed the cooked Season with salt and pepper, to taste. Still was delicious! Nutrient information is not available for all ingredients. leftovers were just as yummy! Steam, stirring occasionally, 5 to 7 minutes, or until the broccoli is hot and the pepper is crisp tender. This version by Chef George Krumov seems very close. Tasty recipe although I cannot see any need for baking it in the end. Ooop...I forgot to add some parmesan cheese on top as suggested by one reader. I might cover the dish the last 10 minutes...my pasta got a little crunchy on top - but my husband liked it that way. I tried it for dinner with my sister, brother-in-law, and my husband. Cover and adjust heat to medium. The primavera is divine, I roasted aubergine, peppers, courgettes, mushrooms, red onions and pumpkin, all cut into bite-sized pieces, in the oven and served them on top of the pasta, delicious. This dish is a treat to the taste buds along with the nose. One of the best pastas I've ever made and the family loved it! I also used the oil from the jarred sun dried toms. The sauce adds a little extra something to the pasta and tastes like no other pasta primavera out there.