Penne Pasta Primavera with Side Veggies  

As we celebrate National Nutrition Month, we’re sharing a recipe for one of our clients’ favorite meals, penne primavera with a side of veggies. It always scores high on our client surveys and, of course, delivers solid nutritional benefits. It has a variety of colorful vegetables that contribute fiber, vitamins, minerals, and antioxidants, while whole grain pasta offers sustained energy and additional fiber for heart and digestive health. And Neufchâtel cheese, a lower fat alternative to cream cheese, adds creaminess with less saturated fat than traditional cream sauces, while also providing calcium and vitamin D for bone health.

White plate with penne pasta noodles with small bits of bright orange carrots and bright green vegetables spinach and green pepper with a white cream sauce
Penne pasta primavera

Serves 4 people

Pasta:

  • 16 ounces whole grain penne (or gluten-free), cooked according to package directions

Sauce:

  • 2 tablespoons olive oil blend
  • 1 small onion, diced
  • 2 cloves roasted garlic, puréed
  • 1 medium carrot, diced small
  • 1 red bell pepper, diced
  • 1 small zucchini, diced (kept raw to fold in later)
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1/4 cup dry white wine
  • 3/4 cup vegetable stock
  • 4 ounces Neufchâtel cheese, softened
  • 1/2 teaspoon dried ground rosemary
  • 1 teaspoon dried parsley
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped

Veggie Side:

  • 12 ounces of your choice of green beans, asparagus, sugar snap peas, or broccoli, trimmed 
  • Pinch kosher salt
  • Drizzle olive oil or sqeeze lemon (optional)

To Finish:

  • 1/4 cup grated parmesan cheese

Cooking the pasta:

Cook according to package directions. Drain and set aside.

Cooking the side veggie:

Bring a small pot of salted water to a boil. Add the veggie of your choice and cook 3 to 4 minutes until tender-crisp. Drain and set aside. Optionally, toss with a little olive oil or lemon juice.

Starting the primavera

Sauteeing the veggies:

Heat olive oil in a large skillet over medium heat. Add onion and sauté 3 to 4 minutes until soft. Add carrot and red bell pepper and cook another 3 to 4 minutes. 

Building the sauce:

Stir in roasted garlic purée. Add white wine and cook 1 to2 minutes to reduce slightly. Add vegetable stock and bring to a gentle simmer.

Lower heat and whisk in the softened Neufchâtel until smooth.

Add rosemary, parsley, granulated onion, granulated garlic, red pepper flakes, lemon zest, salt, and black pepper. Stir well.

Stir in spinach and the raw, diced zucchini. Simmer 2 to 3 minutes until zucchini is just tender.

Combining pasta and sauce:

Add cooked pasta to the sauce. Toss to coat evenly.

Stir in lemon juice, fresh oregano, and basil.

Finishing and serving:

Divide pasta into 4 bowls (about 4 ounces cooked pasta per portion). Garnish with parmesan cheese and serve with veggie side.

Optional protein additions:

To add more protein and make this dish more filling, consider topping or mixing in one of the following: grilled chicken, shrimp, cannellini beans, chickpeas, or tofu. Adjust seasoning as needed to complement the added protein.