For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.
Ingredients
- whole grain penne pasta: 2 cups
- olive oil: 1 Tbsp
- onion: 0.5 cup (chopped)
- asparagus, trimmed and: 1 pound (cut into 2-inch pieces, fresh)
- fresh mushrooms: 2 cups (sliced)
- yellow summer squash, halved lengthwise and: 1 piece (sliced)
- cherry tomatoes: 2 cups (halved)
- carrot: 0.5 cup (shredded)
- garlic: 2 clove (minced)
- fresh oregano: 1 Tbsp (chopped)
- ground black pepper: 0.5 tsp
- salt: 0.25 tsp
- red pepper flakes: 0.125 tsp
- freshly grated Parmesan cheese: 0.5 cup
- Lemon wedges:
Metric Conversion
Stages of cooking
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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.
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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.
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Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.
