Penne Pasta Primavera Recipe

INGREDIENTS

• 2 cups uncooked Penne Pasta
• Butter
• 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)

INSTRUCTIONS

1. 1 Bring 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.
2. 2 Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
3. 3 Add 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.
4. 4 To 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.
5. 5 Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.

NUTRITION

Calories: 185kcal | Carbohydrates: 37g | Protein: 8g | Fat: 1g | Fiber: 5g | Sugar: 5g