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Home » Recipes » Easy Penne Primavera

Easy Penne Primavera

Published: Mar 25, 2022 · Modified: Mar 25, 2022 by Tara Smithson

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This Easy Penne Primavera is the perfect vegetarian Pasta dish. It's packed with veggies and tossed in a simple cream sauce for a lighter version of fettuccine alfredo. You will love this recipe!

pasta primavera in a white bowl with parmesan cheese in background this recipe
The BEST Penne Primavera

Did you know Primavera means Spring in Italian? I was so excited to learn this since it's Spring and I wanted to share this recipe. Perfect Timing!

This pasta is packed with veggies, but the cream sauce makes it delicious for those who maybe don't care for vegetables.

My dad is a vegetarian and he ate two large portions of this recipe. It truly is the perfect vegetarian comfort food or make it for dinner on Meatless Monday. If you need meat with dinner, try adding some chicken on top.

Why You'll Love This Recipe:

  • It is packed with healthy vegetables
  • The cream sauce is full of flavor, but not in a heavy way
  • This recipe is the type of recipe where you can use whatever veggies you have in the fridge. I love making this before I have to throw produce away. It's a great way to use all of it up!
  • You can create this recipe in about 30 minutes

If you love Pasta recipes, be sure to check out these recipes too:

Pink Sauce Pasta with Prosciutto

Manicotti

Vegetarian Stuffed Shells

Want to Add Chicken?

Try my Crispy Chicken Fritta Recipe!

Frequently Asked Questions about the Recipe:

Can I use a different type of pasta?

Yes! You can use this recipe with any kind of pasta.

Can I use a different type of sauce?

If you don't like cream sauces, try my pesto recipe or quick marinara sauce.

What is primavera sauce made of?

Primavera sauce is very similar to Alfredo sauce and uses heavy cream, garlic, butter, parmesan cheese and sometimes chicken stock. I have left out the chicken stock and added pasta water to make this recipe vegetarian friendly.

Ingredients:

ingredients on table with text
Ingredients for Penne Primavera

Penne- The perfect pasta to toss with this creamy sauce and veggies

Vegetables- Celery, carrot, zucchini, yellow squash, red pepper, broccoli and kale come together to create an excellent vegetable medley in this recipe

Olive Oil- To sauté the vegetables

Garlic- Just a touch to add flavor to the cream sauce

Butter and Heavy Cream- Forms the ideal base for the cream sauce

Parmesan Cheese- A nutty, delicious cheese that thickens the sauce

Pasta Water- To turn the thick cream sauce into dreamy creaminess

Salt and Pepper- For seasoning and salt to assist in softening the veggies

How to Make Penne Primavera:

Cook the Pasta-

Begin by boiling water and cooking the penne noodles al dente according to package. *MAKE SURE TO SAVE ¼ CUP OF PASTA WATER BEFORE DRAINING*

veggies sautéing in dutch oven

Sauté the Vegetables:

In a dutch oven or large saucepan over medium heat, add in olive oil. Allow it to heat up, then add in the vegetables, except for the Kale or Spinach. Add a pinch of salt.

Cook the vegetables for 6 to 7 minutes with the lid on, stirring every few minutes. Add in kale or spinach and cover for 2 more minutes.

Uncover and set dutch oven to the back of the stove, off heat.

cream sauce in pan

Make the Easy Cream Sauce:

In a pan over medium-low heat, add in the butter. Once melted, add in garlic and cook for 30 seconds.

Turn heat to low, and add in the heavy cream. Stir constantly for 3 minutes. You want it hot, but not boiling.

Toss in salt and pepper and parmigiano reggiano cheese. Continue to stir until cheese melts.

Add in a touch of pasta water, a tablespoon at a time, until it gets nice and creamy. You may only use half the pasta water.

Toss the pasta and cream sauce into the veggies.

Serve with a sprinkle of parmigiano-reggiano and black pepper. I love a lot of black pepper on mine!

close up view of penne primavera in white bowl
Easy, Creamy Pasta Primavera

How To Reheat Leftovers:

This recipe tastes best fresh, but if you want to heat up leftovers, put it into a saucepan and heat on low stirring often until heated. The cream sauce has soaked into the pasta at this point, but it still tastes good.

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pasta primavera in a white bowl with parmesan cheese in background

Easy Penne Primavera


★★★★★

5 from 1 reviews

  • Author: Tara Smithson
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

This Easy Penne Primavera is the perfect vegetarian Pasta dish. It's packed with veggies and tossed in a simple cream sauce for a lighter version of fettuccine alfredo. You will love this recipe!


Ingredients

Scale
  • 1 package (1 lb) penne pasta
  • 2 tablespoons olive oil
  • 2 celery stalks, thinly sliced
  • 2 whole carrots, thinly sliced
  • ½ zucchini, cut into circles then quartered
  • ½ yellow squash, cut into circles then quartered
  • 1 red bell pepper, thinly sliced
  • 1 cup chopped broccoli florets
  • 3 cups chopped kale (stalk removed) or 3 cups baby spinach
  • 3 tablespoons salted butter
  • 1 garlic clove, minced
  • ½ cup heavy cream
  • ¾ cup parmigiano reggiano cheese, finely shredded
  • ¼ cup pasta water from penne noodles
  • ½ teaspoon salt (more to taste)
  • ¼ teaspoon black pepper (more to taste)

Instructions

  1. Begin by boiling water and cooking the penne noodles al dente according to package. *MAKE SURE TO SAVE ¼ CUP OF PASTA WATER BEFORE DRAINING*
  2. In a dutch oven or large saucepan over medium heat, add in olive oil. Allow it to heat up, then add in the vegetables, except for the Kale or Spinach. Add a pinch of salt.
  3. Cook the vegetables for 6 to 7 minutes with the lid on, stirring every few minutes. Add in kale or spinach and cover for 2 more minutes.
  4. Uncover and set dutch oven to the back of the stove, off heat.
  5. In a pan over medium-low heat, add in the butter. Once melted, add in garlic and cook for 30 seconds.
  6. Turn heat to low, and add in the heavy cream. Stir constantly for 3 minutes. You want it hot, but not boiling.
  7. Toss in salt and pepper and parmigiano cheese. Continue to stir until cheese melts.
  8. Add in a touch of pasta water, a tablespoon at a time, until it gets nice and creamy. You may only use half the pasta water.
  9. Toss the pasta and cream sauce into the veggies. Serve with a sprinkle of parmigiano-reggiano and black pepper. I love a lot of black pepper on mine!

Equipment

skillet

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wusthof knife

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dutch oven

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Notes

This recipe tastes best fresh, but if you want to heat up leftovers, put it into a saucepan and heat on low stirring often until heated. The cream sauce has soaked into the pasta at this point, but it still tastes good. 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: italian

Keywords: penne primavera, pasta primavera, vegetarian pasta recipe, meatless monday

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About Tara Smithson

Hi! I'm Tara with Simply Made Eats. Total foodie turned food blogger. I have been cooking simple, delicious meals for my family & friends for the last decade. I love creating real recipes with fresh ingredients & sharing my recipes for others to create in their own kitchens.

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Comments

  1. George

    March 30, 2022 at 3:55 pm

    This was so good! I ate two plates full.

    ★★★★★

    Reply

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Hello & Nice to Meet You, I'm Tara! A total foodie turned food blogger & content creator. Welcome to Simply Made Eats, where I share delicious, simple & real ingredient recipes from my little kitchen. Thank you so much for being here with me!

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My Favorite Spring Recipes

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Hi! I'm Tara with Simply Made Eats. Total foodie turned food blogger. I have been cooking simple, delicious meals for my family & friends for the last decade. I love creating real recipes with fresh ingredients & sharing my recipes for others to create in their own kitchens.

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