Pasta Primavera
This vibrant Pasta Primavera brings together al dente pasta and fresh vegetables in a dish that's ready in just 25 minutes. Perfect for busy weeknights, this wholesome recipe delivers a satisfying 16g of protein while keeping the calorie count to 461 per serving.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 pound penne pasta or other pasta
- 1 Tablespoon olive oil
- 1 clove garlic minced
- 3-4 cups chopped veggies of choice snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes
Sauce
- 1 Tablespoon butter
- 2/3 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream or half and half
- 1/2 cup freshly grated parmesan cheese or more, to taste
- salt and freshly ground black pepper to taste
- 1/2 cup fresh basil leaves chopped, for garnish
Instructions
- Cook Pasta according to package instructions. Set aside.
- Sauté Veggies: Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
- Sauce: Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking.
- Combine: Add cooked pasta and veggies to the pan then toss to combine. Top with fresh basil, if desired.
Nutrition
Calories: 461kcalCarbohydrates: 71gProtein: 16gFat: 12gSaturated Fat: 5gCholesterol: 23mgSodium: 223mgPotassium: 283mgFiber: 3gSugar: 3gVitamin A: 242IUVitamin C: 0.4mgCalcium: 136mgIron: 1mg
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