Italian · easy
Pasta Primavera
Penne with zucchini, cherry tomatoes, peas, and parmesan in a light garlic and olive oil sauce. The vegetables stay crisp-tender, the pasta is properly seasoned, and the whole thing comes together in 25 minutes. This is the vegetarian pasta that adults actually want to eat.
- 28 min
- Total
- 4
- Serves
- $7.00
- Est. cost
- 440
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Vegetarian
- Meatless
Parent noteThe peas and cherry tomatoes are the kid entry points here. Pasta with vegetables and cheese is accessible. Let picky eaters pick out what they want initially; the exposure matters. Contains gluten and dairy.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Penne Pasta12 oz
- Zucchini, diced2 medium
- Cherry Tomatoes, halved1 1/2 cups
- Frozen Peas1 cup
- Garlic, thinly sliced4 cloves
- Olive Oil4 tbsp
- Parmesan, freshly grated3/4 cup
- Fresh Basil, torn (optional)1/4 cup
Method
- 01
Cook penne in heavily salted boiling water according to package directions. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add zucchini and cook 3 minutes until lightly golden.
- 03
Add cherry tomatoes and garlic. Cook 2 minutes until tomatoes begin to blister.
- 04
Add frozen peas and cook 1 minute.
- 05
Add drained pasta to the skillet. Add a splash of pasta water and toss everything together.
- 06
Remove from heat. Add parmesan and toss. Season with salt and pepper. Add more pasta water if the sauce needs loosening.
- 07
Serve topped with extra parmesan and fresh basil.
- 440
- Calories
- 15g
- Protein
- 62g
- Carbs
- 14g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
