Penne Pasta Primavera
Description
You and your family will love this easy, quick to make, light, healthy, tasty dish with lots of pasta and veggies. Serve it with grated Parmesan cheese, fresh parsley and lemon juice, if desired.
Ingredients
2 c. uncooked penne pasta
1/4 c. pasta cooking water
4 T. butter, divided
2 T. olive oil
1 medium onion, diced
1 large carrot, thinly sliced on the bias
1 ½ c. broccoli florets
1 red bell pepper, cut into thin strips
1 c. asparagus or zucchini, cut into bite-sized pieces
3 garlic cloves, minced
3/4 c. chicken stock/broth (or vegetable for a vegetarian dish)
1/4 c. freshly squeezed juice from 1 large lemon
salt and pepper, to taste
freshly grated Parmesan cheese
freshly minced parsley, optional
Directions
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Bring a pot of well salted water to a boil; cook pasta to just before al dente (1 minute less than package directions). Reserve ¼ c. pasta water; drain; set aside.
Meanwhile, heat 2 T. butter and 2 T. olive oil in a large skillet over medium heat.
Add onion; cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: carrot, broccoli, red bell pepper, asparagus or zucchini and garlic.
Add 1 T. butter to the skillet, if it looks a little dry, usually right before the asparagus. Season vegetables with a pinch of salt and pepper. Transfer to a platter; set aside.
To the skillet, add 1 T. butter, stock/ broth, lemon juice and reserved pasta water. Bring to a boil; simmer until slightly reduced; 2-3 minutes. Stir in pasta; simmer until sauce is reduced by half, about 3-4 minutes. Stir in vegetables. Season with salt and pepper, to taste.
Serve immediately with freshly grated Parmesan cheese, garnished with freshly minced parsley and with lemon wedges, if desired.
4 servings.