Penne Primavera
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Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
46
High
Nutrition per serving
Calories635.4 kcal (32%)
Total Fat17.7 g (25%)
Carbs97.1 g (37%)
Sugars9.5 g (11%)
Protein22.4 g (45%)
Sodium927.6 mg (46%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundpenne pasta
2 tablespoonsunsalted butter
2 tablespoonsolive oil
1zucchini
medium, cut into 1/4 inch dice
1yellow summer squash
medium, cut into 1/4 inch dice
0.5 poundasparagus
thin, ends trimmed, cut into 1/2 inch pieces
1carrot
large, peeled, cut into 1/2 inch dice
½ cupgreen peas
fresh, or frozen
¼ cuponion
minced
1 tablespoonminced garlic
2plum tomatoes
large, diced
1 tablespoonflat-leaf parsley
chopped
1 ¼ teaspoonsalt
½ teaspoonfreshly ground black pepper
¼ cupfresh basil leaves
slivered
½ cupParmigiano-Reggiano cheese
grated, garnish
fresh parsley sprigs
garnish
Instructions
Step 1
In large pot of lightly salted water, cook pasta according to package directions until al dente (firm to the bite).
Step 2
Meanwhile, in large deep skillet, melt butter in olive oil over medium-high heat. Add zucchini, yellow squash, asparagus, carrot, peas and onion; sauté 5 minutes. Add garlic; sauté 30 to 45 seconds.
Step 3
By this time pasta should be cooked. Drain pasta; return it to pot. Add tomatoes, vegetables from skillet, the parsley, salt and pepper; cook 2 minutes, tossing pasta and vegetables to combine. Remove from heat. Add basil; toss.
Step 4
To serve, transfer pasta to large pasta bowl. Garnish with cheese and parsley sprigs.
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