Personal Penne Primavera Recipes

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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

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

SHRIMP PENNE PRIMAVERA



Shrimp Penne Primavera image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and deveined
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup 2% milk
3 tablespoons reduced-sodium chicken broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the milk, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in cheese. Transfer to a serving bowl; sprinkle with parsley.

Nutrition Facts : Calories 304 calories, Fat 9g fat (2g saturated fat), Cholesterol 132mg cholesterol, Sodium 447mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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

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

TURKEY PRIMAVERA



Turkey Primavera image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock
1/4 teaspoons garlic powder or 1 clove garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1/2 cup green or red pepper cut into 2-inch long strips
1 small onion, chopped (about 1/4 cup)
2 cups cubed cooked turkey or chicken
1/2 of a 16 ounce package spaghetti, cooked without salt, and drained (about 4 cups)
2 tablespoons grated Parmesan cheese

Steps:

  • Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
  • Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
  • Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
  • Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.

CHICKEN AND PENNE PRIMAVERA



Chicken and Penne Primavera image

Looking for a filling pasta recipe for dinner? Then check out this Italian- style cheesy pasta and chicken breasts dish that's made easily on a stove top in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 1/2 cups uncooked penne or mostaccioli pasta (5 1/4 oz)
2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced zucchini
1 cup sliced yellow summer squash
1 cup cut (2 inch) fresh asparagus spears
1/2 cup reduced-fat Italian dressing
1/4 cup chopped fresh basil leaves
1/3 cup shredded Parmesan cheese (1 1/3 oz)
Coarsely ground black pepper, if desired

Steps:

  • Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, in 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook about 5 minutes, stirring occasionally, until brown on outside and no longer pink in center.
  • Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.

Nutrition Facts : Calories 420, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 0 g

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

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.

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

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