Penne Pasta Primavera is a delicious and healthy meal that is full of crunchy veggies and tender pasta. Finished off with a simple sauce of chicken broth and fresh lemon juice and topped with Parmesan cheese, this easy meal will quickly become a family favorite.
- 2 cups uncooked Penne Pasta
- Olive oil
- 1 medium onion diced
- 1 large carrot thinly sliced on the bias
- 1 ½ cups broccoli florets
- 1 red bell pepper cut into thin strips
- 1 cup asparagus or zucchini cut into bite-sized pieces
- 3 cloves of garlic minced
- 3/4 cup chicken broth
- Juice from 1 lemon about ¼ cup
- Salt and pepper
- Parmesan Cheese optional
- Fresh minced parsley optional
1Bring a pot of salted water to a boil and cook the penne pasta to just before al dente (1 minute less than package instructions). Reserve ¼ cup of pasta water, drain and set aside.
2Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
3Add the onion and cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: Carrots, broccoli, red bell pepper, asparagus or zucchini, minced garlic. Add another tablespoon of butter to the skillet if it starts looking a little dry, usually just before the asparagus. Season vegetables with a pinch of salt and pepper, then transfer to a plate and set aside.
4To the skillet, add a tablespoon of butter, 3/4 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 reduced by half; 3-4 minutes. Stir in vegetables and season with salt and pepper as desired.
5Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.