Barilla® Al Bronzo™ Penne Pasta Primavera with Asparagus, Broccoli & Zucchini
Recipe - Price Rite of Roxbury
Barilla® Al Bronzo™ Penne Pasta Primavera with Asparagus, Broccoli & Zucchini
Prep Time20 Minutes
Servings7
Cook Time20 Minutes
Ingredients
Bring a large pot of water to a boil. Cook pasta according to package instructions. 2 In a large skillet heat olive over medium-high heat. Add garlic and stir for 30 seconds. Add all veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat. 3 Stir in broth and cream, bring to a boil, and cook for about two more minutes. 4 Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute. 5 Turn the heat off, stir in butter and cheese. Top with fresh basil, if desired.
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
¼ cup yellow onion, small dice
1/3 cup mushrooms, sliced
¼ cup red pepper, diced
1/3 cup asparagus, sliced on bias
¼ cup zucchini, half moons
1/3 cup broccoli florets
1/3 cup peas
2/3 cup low-sodium chicken broth
½ cup heavy whipping cream (or half & half)
1 tablespoon butter
½ cup Parmigiano-Reggiano cheese, freshly grated (or more, to taste)
Fresh basil leaves, chopped (for garnish, if desired)
1 box Barilla® Al Bronzo™ Penne Rigate pasta
Directions
- Bring a large pot of water to a boil. Cook pasta according to package instructions.
- In a large skillet heat olive over medium-high heat. Add garlic and stir for 30 seconds. Add all veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat.
- Stir in broth and cream, bring to a boil, and cook for about two more minutes.
- Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute.
- Turn the heat off, stir in butter and cheese. Top with fresh basil, if desired.
20 minutes
Prep Time
20 minutes
Cook Time
7
Servings
Shop Ingredients
Makes 7 servings
Not Available
La Trigueña Premium Blend of Sunflower Oil & Extra Virgin Olive Oil, 67.62 fl oz
$9.99$0.15/fl oz
Garlic 5 ct, 5 oz
$2.49$0.50/oz
Medium Yellow Onion
$1.49 avg/ea$1.19/lb
Bowl & Basket Steak Cut Mushrooms, 8 oz
$2.99$0.37/oz
Red Peppers, 1 ct, 8 oz
$1.50 avg/ea$0.19/oz
Asparagus Bundle, 1 pound
$3.99 avg/ea$3.99/lb
Green Zucchini, 1 ct, 9 oz
$0.84 avg/ea$0.09/oz
Bowl & Basket Broccoli Florets, 16 oz
$2.49$0.16/oz
Goya Prime Premium Green Pigeon Peas, 15 oz
$1.59$0.11/oz
Not Available
Bowl & Basket Heavy Whipping Cream, one pint
$2.99$2.99/pt
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$3.99$3.99/lb
Not Available
Basil - Fresh One Bunch, 1 each
$2.69
Not Available
Directions
- Bring a large pot of water to a boil. Cook pasta according to package instructions.
- In a large skillet heat olive over medium-high heat. Add garlic and stir for 30 seconds. Add all veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat.
- Stir in broth and cream, bring to a boil, and cook for about two more minutes.
- Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute.
- Turn the heat off, stir in butter and cheese. Top with fresh basil, if desired.