Penne Primavera

Penne Primavera
Prep time
Cook time
Total time
Serves: 8
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 2 medium carrots, halved lengthwise and sliced ¼ inch thick
  • 4 ounces cremini mushrooms, thinly sliced
  • 8 ounces asparagus, trimmed and sliced diagonally ¼ inch thick, tips reserved separately
  • 1 cup peas, fresh or frozen (thawed)
  • 1 cup fava beans or lima beans, fresh or frozen (thawed)
  • 4 scallions, white part only, thinly sliced
  • ¾ teaspoon sea salt
  • ¼ teaspoon coarsely ground pepper, or more to taste
  • 3 tablespoons kosher salt
  • 1 pound penne pasta
  • ⅓ cup coarsely chopped flat-leaf parsley
  • ⅓ cup coarsely chopped fresh basil
  • ⅓ cup coarsely chopped fresh mint
  • ½ cup freshly grated Parmesan cheese
  1. Heat ¼ cup oil in a large pot over medium-high heat until hot.
  2. Add garlic and cook, stirring, until barely golden, about 30 seconds.
  3. Add carrots, reduce heat to medium, and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
  4. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes.
  5. Add sliced asparagus stalks and cook for 2 minutes, then add the asparagus tips, peas, beans and scallions.
  6. Season with sea salt and pepper.
  7. Cook, stirring, until all the vegetables are just tender, about 2 minutes more. Remove from the heat.
  8. Meanwhile, bring 6 quarts of water to a boil in another large pot.
  9. Add kosher salt and pasta; cook until just tender, 10 to 12 minutes (or according to package directions).
  10. Drain, reserving ½ cup of the cooking water.
  11. Add the pasta and ¼ cup of the reserved cooking water to the vegetables, stirring and tossing over medium heat to mix well.
  12. Cover, reduce heat to low, and allow to steam together for 2 minutes.
  13. Stir in the remaining 2 tablespoons olive oil.
  14. Stir in the parsley, basil and mint.
  15. Serve with Parmesan.
Nutrition Information
Serving size: 1 Calories: 410 Fat: 13 Carbohydrates: 60 Sodium: 324 Fiber: 14 Protein: 17


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