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4.89 from 35 votes

Penne Pasta Primavera

A fresh, veggie-packed pasta tossed in a quick lemon broth sauce. This easy spring dinner is ready in 30 minutes and pairs beautifully with a simple protein or a slice of crusty garlic bread.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Italian
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

  • 2 cups uncooked penne pasta
  • 2 to 3 tablespoons butter divided
  • 2 tablespoons 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 garlic minced
  • 3/4 cup chicken broth or vegetable broth
  • Juice from 1 lemon about 1/4 cup
  • Salt and pepper
  • Parmesan cheese for serving, optional
  • Fresh minced parsley for garnish, optional

Instructions

  • Bring a pot of salted water to a boil. Cook the penne to one minute shy of al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
    Penne pasta boiling in a large pot.
  • Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 1 to 2 minutes.
  • Stir in the vegetables in this order, cooking and stirring for 1 to 2 minutes after each addition: carrots, broccoli, bell pepper, asparagus or zucchini, and minced garlic. Add another tablespoon of butter if the pan looks dry, usually right before the asparagus. Season with salt and pepper, then transfer to a plate and set aside.
    Cooked vegetables and garlic in a skillet.
  • To the empty skillet, add 1 tablespoon butter, the chicken broth, lemon juice, and reserved pasta water. Bring to a boil and simmer for 2 to 3 minutes, scraping up the browned bits from the bottom of the pan.
  • Stir in the pasta and continue to simmer for 3 to 4 minutes, until the sauce has reduced by half and coats the noodles.
    Penne pasta in a lemon butter sauce in a skillet.
  • Stir the vegetables back in and toss to coat. Taste and adjust salt and pepper. Top with freshly grated Parmesan and minced parsley, and serve immediately with lemon wedges if desired.
    Penne pasta and vegetables in a large skillet with lemon slices and a wooden spoon.

Notes

  • Vegetable swaps: This recipe is flexible. Peas, mushrooms, spinach, and summer squash all work well. Just adjust the timing based on how long each vegetable takes to cook.
  • Add a protein: Cook chicken, shrimp, or salmon separately and toss in with the vegetables at the end. About 1 pound of protein turns this into a hearty main for 4.
  • Make it vegetarian: Swap the chicken broth for vegetable broth one-to-one.
  • Fresh is best: Use freshly squeezed lemon juice and freshly grated Parmesan off the block. Both make a noticeable difference in a dish this simple.
  • Want it creamier? Stir in 2 to 3 tablespoons of heavy cream or an extra handful of Parmesan at the end.
  • Salt the pasta water generously. With such a light sauce, this is your main shot at seasoning the pasta itself.
  • Storage: Keeps in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth or water to loosen the sauce. Freezing is not recommended.

Nutrition

Calories: 296kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 235mg | Potassium: 383mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4122IU | Vitamin C: 74mg | Calcium: 51mg | Iron: 2mg

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