Description
For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.
Ingredients
- 2 cups whole grain penne pasta
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups sliced fresh mushrooms
- 1 small yellow summer squash, halved lengthwise and sliced
- 2 cups cherry tomatoes, halved
- ½ cup shredded carrot
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ½ cup freshly grated Parmesan cheese
- Lemon wedges
Instructions
- 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.
- Meanwhile
- heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened
- 2 to 3 minutes. Add asparagus
- mushrooms
- and squash; cook until just tender
- about 5 minutes. Add tomatoes
- carrot
- garlic
- oregano
- black pepper
- salt
- and red pepper flakes; cook until tomatoes begin to soften
- about 1 minute.
- Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4