If you’re looking for a tasty way to sneak in veggies, penne primavera is a winner! This dish bursts with color and flavor, making it a fun meal for everyone in the family.
This recipe fixes undercooked shrimp, soggy pasta, bland sauce, and uneven vegetables by precise timing, quick steps, and light, fresh seasoning.
I’ve found that getting kids to eat their veggies can be a real challenge. But with this recipe, they won’t even notice they’re chomping on all that nutritious goodness. The herb cream sauce is creamy and delicious without overwhelming the veggies.
This recipe is quick and easy, taking just 25 minutes of prep and 20 minutes of cooking time. You’ll be enjoying a comforting bowl of pasta in no time. Plus, the method helps keep the cream nice and smooth, so you can say goodbye to that grainy texture leftover sauces sometimes have.
If you need something sweet to go with it, you could try making Frozen Salmon in Air Fryer. It’s a great pairing for a delightful meal!
Why You Will Love This Recipe
- Colorful Veggie Boost: With seven cups of vibrant vegetables, this dish makes it easy to sneak in nutrition, especially for picky eaters.
- Creamy Texture: The light herb cream sauce is silky and smooth without being heavy, making each bite a satisfying experience.
- Convenient Storage: You can store leftovers in the fridge for up to three days or freeze them for three months, ready for a quick meal later.
- Easy Reheating: Reheating in the microwave or double boiler keeps the sauce creamy and prevents that annoying grainy texture.
Delicious Shrimp Primavera Pasta
- Prep Time: 25 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant vegetarian pasta dish loaded with colorful vegetables and a creamy parmesan sauce, perfect for a hearty meal.
Ingredients
- 1 1/4 cups chicken broth
- 1 1/4 cups half and half
- 1/2 chicken bouillon cube
- 11/2 teaspoon soy sauce
- 11/2 teaspoon hot sauce
- 3/41/2 teaspoons dried parsley
- 3/41/2 teaspoons dried basil
- 3/41/2 teaspoons dried oregano
- 3/41/2 teaspoons mustard powder
- 1 pinch red pepper flakes
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1/2 cup carrots, sliced
- 1/2 cup red onion, sliced
- 1 cup red bell pepper, sliced
- 1/2 zucchini, sliced
- 1/2 cup frozen peas
- 1 cup cherry tomatoes, halved
- salt and pepper, to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup freshly grated parmesan cheese
- 1/2 lb penne
- 2 tablespoons lemon juice
Instructions
- Sauté Your Veggies: Start by heating the 3-quart stainless steel sauté pan over medium heat. Add a drizzle of olive oil until it shimmers. Toss in the broccoli, carrots, red onion, red bell pepper, zucchini, and cherry tomatoes. Sauté the vegetables until they are tender and their colors pop, about 8 to 10 minutes. It is important to take your time here to avoid crunchy veggies.
- Cook the Pasta: While your veggies are cooking, bring a pot of salted water to a boil. Add the penne and stir occasionally, cooking until it is al dente, about 8 to 10 minutes. Remember, it will continue cooking when mixed with the sauce, so do not overcook.
- Add the Cream: Once the vegetables are ready, lower the heat and stir in the half and half until it bubbles gently. Careful not to let the heat get too high, or the sauce might turn grainy.
- Mix in Cheese & Lemon: Sprinkle in the freshly grated parmesan cheese and a splash of lemon juice, stirring gently. The cheese should melt beautifully into the sauce. Keeping the heat low helps avoid graininess and keeps everything smooth.
- Merge Pasta & Sauce: When the penne is just right, drain it and toss it into the pan with the sauce. Mix well until every piece is coated and looks glossy. If it is not coming together smoothly, add a spoonful of pasta water to help the sauce adhere. Do not let the pasta sit too long in the pan, or it might stick together.
- Garnish & Serve: Finally, serve the dish with a sprinkle of fresh herbs or additional parmesan on top. Enjoy the vibrant colors and aromas as you dish it out while monitoring portion sizes to adhere to your dietary goals.
Notes
- Storage Tips: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the microwave or a double boiler to maintain texture.
- Expert Tips: If you want a creamier sauce, consider stirring in a bit more half and half—up to 1/2 cup extra can enrich the flavor. When using frozen peas, add them at the last minute to retain their bright color and crispness without overcooking. If your vegetables seem tough, give them an extra few minutes in the pan; around 5 additional minutes usually does the trick. For a gluten-free option, using gluten-free penne will keep the texture while accommodating dietary needs. When reheating leftovers, add a splash of broth to the sauce to restore creaminess and moisture.
- Serving Suggestions: Serve with crusty garlic bread and pair with a side salad for a complete meal. Garnish with extra parmesan and fresh herbs before serving.
- Recipe Variations: Add cooked chicken or shrimp for extra protein. Mix in different types of cheese like mozzarella or feta. Substitute lemon juice with lime juice for a citrusy twist.
- Ingredient Notes: Choose fresh, seasonal vegetables for the best flavor and texture. If necessary, you can substitute zucchini with yellow squash or any other fresh vegetable you prefer. Grate cheese from a block for better melting and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 433
- Sugar: 8g
- Sodium: 729mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 48mg
Recipe Tips
- If you want a creamier sauce, consider stirring in a bit more half and half, up to ½ cup extra can enrich the flavor.
- When using frozen peas, adding them at the last minute helps retain their bright color and crispness without overcooking.
- If your vegetables seem tough, give them an extra few minutes in the pan; around 5 additional minutes usually does the trick.
- For a gluten-free option, choosing gluten-free penne will keep the texture intact while catering to dietary needs.
- If reheating leftovers, try adding a splash of broth to the sauce to restore creaminess and moisture on the stovetop.
Serving Suggestions
Serve this penne primavera with crusty garlic bread. Pair it with a side salad for a complete and satisfying meal.
This dish also works well in other recipes like a shrimp and vegetable stir-fry or a light pasta bake. Incorporate leftovers into an omelet or a wrap for a tasty lunch option.
Garnish with extra Parmesan and fresh herbs before serving. A drizzle of lemon juice adds brightness to the final dish.
Recipe variations
- You can use fusilli or farfalle pasta instead of ziti for a different texture in your primavera dish.
- Add 1 tablespoon of garlic powder for a more intense flavor, or mix in 1 teaspoon of Italian seasoning for extra aroma.
- Either lemon zest or lime zest can be added to bring a fresh, zesty taste, enhancing the overall brightness of the dish.
- If you want to make a larger batch, increase the chicken broth to 2 ½ cups and add 1 ½ pounds of ziti to serve more people.
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How to Store?
To keep your penne primavera fresh, follow these storage tips:
Refrigeration: Store in an airtight container at refrigerator temperature for up to 3 days. This keeps the flavors intact.
Freezing: Place in a freezer bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm in the microwave or on a stovetop using a double boiler for gentle heat. Enjoy the creamy sauce again.
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