Pasta Primavera Recipe 

This Pasta Primavera has warm penne with roasted vegetables and parmesan. Quick, flavorful pasta with fresh, healthy veggies. A 30-minute one-pot meal. 

– 10 ounce penne  – 2 tablespoon olive oil – 1 large onion  – 1 pound asparagu – 2 cups mushroom – 1 small zucchini – 1 medium carrot – 2 cups cherry tomatoe – 4 cloves garlic – 1 tablespoon Italian seasoning – ½ teaspoon salt – ¼ teaspoon pepper – ¼ teaspoon red pepper flake – 1 cup Parmesan cheese  – 1 lemon



Follow the directions on the package to cook the penne. Before draining, set aside a quarter cup of pasta water.  

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In the meantime, place a large skillet over medium-high heat with the olive oil. Add the onion and cook for two to three minutes, or until softened.  

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Cook the asparagus, mushrooms and zucchini in the skillet for approximately five minutes, or until they are tender. 

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Stir in the red pepper flakes, chopped carrot, tomatoes, garlic, Italian seasoning, and salt. Cook for an additional minute, or until the tomatoes start to soften. 

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Add cooked penne, ½ cup cheese, and pasta water as needed. Place remaining Parmesan cheese and lemon wedges on top. 

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Skillet Lasagna Recipe 

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