Primavera Penne Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PERSONAL PENNE PRIMAVERA



Personal Penne Primavera image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 pound penne pasta
1 tablespoon olive oil
1/2 cup chopped red onion
3 to 4 cloves garlic, minced
2 cups broccoli florets
1 cup sliced carrots
1 cup sliced mushrooms
2 cooked chicken breast halves, diced (about 2 cups)
1 cup diced roasted red peppers
1 (14-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup frozen green peas, thawed
Salt and freshly ground black pepper
1/3 cup grated Parmesan
1/4 cup freshly chopped basil leaves

Steps:

  • Cook penne according to package directions. Drain and set aside.
  • In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil.

PESTO PENNE PRIMAVERA



Pesto Penne Primavera image

This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.

Provided by Mikey's Kitchen

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 8

Number Of Ingredients 16

1 cup fresh basil leaves
2 cloves garlic, minced
¼ cup pine nuts
½ cup Parmesan cheese
¼ cup olive oil
2 tablespoons lemon juice
4 cups mini penne pasta
1 tablespoon olive oil
1 tablespoon olive oil
¼ cup pine nuts
1 cup chopped asparagus
½ cup sliced zucchini
½ cup sliced Kalamata olives
½ cup diced roasted red pepper
½ cup chopped sun-dried tomatoes
½ cup grated Parmesan cheese

Steps:

  • Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.
  • Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.
  • Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.4 g, Cholesterol 8.8 mg, Fat 20.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 412.6 mg, Sugar 3.1 g

PASTA PRIMAVERA



Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

PRIMAVERA PENNE



Primavera Penne image

Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

3/4 pound penne
1/2 stick butter
1 pound asparagus, cut into pieces
1/4 cup dry white wine
1 1/2 cups thawed frozen peas
1/2 cup thinly sliced fresh mint
Grated Parmesan

Steps:

  • Cook penne, reserving 1/4 cup pasta water. In a large skillet, melt butter over medium. Add asparagus and cook until crisp-tender, 4 minutes. Add wine, and cook until reduced by half, 30 seconds. Add peas and mint. Season, and toss with penne and pasta water. Top with Parmesan.

PENNE PASTA PRIMAVERA



Penne Pasta Primavera image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/3 cup pine nuts
12 ounces penne
2 tablespoons olive oil, divided
1 cup julienned carrots
1 cup julienned zucchini
1 cup julienned yellow squash
1 tablespoon flour
1 cup half-and-half
1 tablespoon tomato paste
1/3 cup Parmesan cheese
Salt and ground pepper, to taste

Steps:

  • Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes. Set aside.
  • Cook pasta according to package directions; drain.
  • While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots; cook for 30 seconds while stirring. Add zucchini and squash; cook, stirring, until tender, about 3 minutes. Remove vegetables from skillet.
  • Add remaining oil to skillet; stir in flour until absorbed. Stir in the half-and-half and tomato paste. Cook, stirring, until mixture comes to a boil and thickens. Stir in pasta and vegetables. Cook, tossing, until heated through. Remove from heat and stir in cheese and add salt an

PENNE PRIMAVERA



Penne Primavera image

A great, flavorful pasta dish for the summertime when you don't want something heavy.

Provided by calead910

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
½ cup frozen peas
½ cup freshly grated Parmesan cheese

Steps:

  • Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
  • In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
  • Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 53.6 g, Cholesterol 8.8 mg, Fat 8 g, Fiber 5.7 g, Protein 14.9 g, SaturatedFat 2.5 g, Sodium 426.6 mg, Sugar 4.9 g

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

EASY PRIMAVERA PENNE



Easy Primavera Penne image

An easy and inexpensive low-cal dish that highlights spring veggies. Feel free to mix in things to your liking.

Provided by MidsummerNightSprite

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces uncooked penne pasta
1 tablespoon olive oil
2 -3 garlic cloves, chopped
1 cup yellow squash, sliced
1 cup zucchini, sliced
5 ounces spinach
1 (14 1/2 ounce) can diced tomatoes (Italian style is great here)
salt
pepper
1 tablespoon shredded mozzarella cheese (optional) or 1 tablespoon parmesan cheese, for garnish (optional)
fresh basil, for garnish (optional)

Steps:

  • Cook pasta according to al dente package directions.
  • Meanwhile, heat olive oil in a large skillet. Saute garlic til tender.
  • Add squash, zucchini, and spinach. Saute for 2-3 minutes.
  • Add whole can of tomatoes, with juice.
  • Add drained pasta to skillet. Cover and let simmer until veggies are tender and pasta is done.
  • Season to taste, garnish, and serve.

CHICKEN PENNE PRIMAVERA



Chicken Penne Primavera image

This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian.

Provided by Tee Lee

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon lemon pepper seasoning
2 tablespoons olive oil
3 cups whole wheat penne, uncooked
2 tablespoons olive oil
1/2 lb asparagus, cut into 1-inch pieces
1 cup baby carrots, halved
1 cup broccoli floret
1 tablespoon lemon pepper seasoning
1/2 tablespoon italian seasoning
1/2 lb mushroom, quartered
1/4 cup frozen sweet peas (or fresh)
2 garlic cloves, crushed
1 lemon, juice and zest of
1/4 cup dry white wine or 1/4 cup chicken stock
1 1/2 cups whole milk or 1 1/2 cups 2% low-fat milk
3 tablespoons cornstarch
1/8 cup cold water
1/3 cup parmesan cheese, grated

Steps:

  • Heat large skillet over medium-high heat.
  • Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
  • Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
  • In a large stockpot cook pasta according to directions on package.
  • Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
  • Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
  • Add mushrooms, peas and garlic, then remove from heat.
  • Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
  • Return to burner and heat to boiling for 2 minutes, stirring constantly.
  • Remove from heat, add cheese, pasta and chicken, mix well and serve.

Nutrition Facts : Calories 506.5, Fat 15, SaturatedFat 3.9, Cholesterol 76.8, Sodium 222.4, Carbohydrate 53.3, Fiber 6.2, Sugar 6, Protein 41

PENNE PRIMAVERA



Penne Primavera image

Make and share this Penne Primavera recipe from Food.com.

Provided by JLBurnell

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 garlic clove, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
1/2 cup frozen peas
1/2 cup freshly grated parmesan cheese

Steps:

  • Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
  • In a pot, bring the vegetable broth to a boil.
  • Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente.
  • Remove and discard garlic clove.
  • Transfer the partially cooked pasta and broth to the skillet.
  • Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender.
  • Toss with the Parmesan cheese to serve.

Nutrition Facts : Calories 318.4, Fat 8.4, SaturatedFat 2.8, Cholesterol 11, Sodium 233.3, Carbohydrate 51.7, Fiber 7.5, Sugar 1.8, Protein 11.2

More about "primavera penne recipes"

PENNE PASTA PRIMAVERA - EASY MEALS WITH VIDEO RECIPES …
penne-pasta-primavera-easy-meals-with-video image
So in 25 minutes, it’s ready! Enjoy my Penne Pasta primavera. Ingredients. 10oz - 285g penne pasta ½ cup extra virgin olive oil 4 garlic cloves ½ tsp chili flakes 8oz - 230g green beans 8oz - 230g asparagus 8oz - 230g grape or cherry …
From recipe30.com


PENNE PRIMAVERA RECIPE - WEBMD
penne-primavera-recipe-webmd image
Instructions. Heat 1/4 cup oil in a large pot over medium-high heat until hot. Add garlic and cook, stirring, until barely golden, about 30 seconds. Add carrots, reduce heat to medium, and cook ...
From webmd.com


PENNE PASTA PRIMAVERA WITH FRESH VEGETABLES, LEMON AND …
penne-pasta-primavera-with-fresh-vegetables-lemon-and image
2022-03-08 To the skillet, add a tablespoon of butter, ¾ cup chicken broth, ¼ cup lemon juice and ¼ of cup pasta water. Bring to a boil and simmer until slightly reduced; 2-3 minutes. Stir in the pasta and continue to simmer until sauce is …
From yellowblissroad.com


PENNE PRIMAVERA RECIPE | MYRECIPES
Ingredient Checklist. 12 ounces penne pasta ; ½ pound eggplant, diced into 1/2-inch pieces ; 1 tablespoon olive oil ; 1 medium red onion, cut into thin slivers
From myrecipes.com


PRIMAVERA PENNE RECIPE - FOOD NEWS
Halyna Penne Primavera Source: Pasta House 1/2 ounce Olive Oil 2 oz. Fresh Broccoli 1 ounce sliced, fresh Mushrooms 1 ounce sliced, fresh Zucchini 1 ounce Pasta House Co. Spaghetti Sauce 10 ounces cooked Penne Noodles. Preparation. 1. Place a large saucepan filled with 3-4 qts. of water on to boil over high heat. 2.
From foodnewsnews.com


CHICKEN PENNE PRIMAVERA RECIPE | RECIPES.NET
2022-03-24 Instructions. Heat the soup, milk, cheese and vegetables in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the pasta and chicken and cook until the mixture is …
From recipes.net


PENNE PRIMAVERA RECIPE | HELLOFRESH
Scoop out and reserve ½ cup pasta cooking water, then drain penne. Meanwhile, stir together chopped mint, half the lemon zest, 1 TBSP olive oil, and a pinch of salt in a small bowl. 3. Melt 1 TBSP butter in a large pan over medium heat. Add onion and …
From hellofresh.com


PENNE PRIMAVERA | AKIS PETRETZIKIS
In a pot with boiling water add the penne, salt, and boil for 2 minutes less than specified on the packet’s instructions. Drain, add 2 tablespoons olive oil, and set aside. Place a pot over high heat and add 2 tablespoons olive oil. Cut the onion and the carrot into small cubes and add them to the pot. Add the sugar and sauté for 2-3 minutes.
From akispetretzikis.com


PENNE PRIMAVERA - PEROFAMILYFARMS.COM
2022-08-23 1 Heat a large sauté pan with olive oil to medium-high temperature. 2 Add the vegetable medley and peas to the pan. 3 Cover and cook for 2 minutes. 4 Next, add the garlic and onion. 5 Cook for 1 more minute or until the vegetables reach your desired texture. 6 Add the Italian seasoning, ½ the parmesan cheese and the cooked pasta to the pan.
From perofamilyfarms.com


PENNE PRIMAVERA | METRO
In a small saucepan, melt half of margarine, and brown onion, green and red pepers until softened and crisp (about 5 minutes). Cook pasta as indicated on packaging ; drain well. Mix pasta with vegetables ; add second half of margarine, cheese and ground pepper ; toss well to coat pasta evenly. Before serving, sprinkle with fresh chopped parsley.
From metro.ca


PASTA PRIMAVERA (DELICIOUS EASY RECIPE!) - COOKING CLASSY
2018-10-20 Instructions. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
From cookingclassy.com


Related Search