Barilla® Al Bronzo™ Penne Pasta Primavera with Asparagus, Broccoli & Zucchini
Recipe - The Fairway Market Corporate
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
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$7.99$1.60/oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
Wholesome Pantry Organic Yellow Onions, 32 oz
$3.99$2.00/lb
Organic Sliced Shiitake Mushrooms, 4 oz
$6.99$1.75/oz
Red Peppers, 1 ct, 8 oz
$2.50 avg/ea$0.31/oz
Asparagus Bundle, 1 pound
$3.99 avg/ea$3.99/lb
Green Zucchini, 1 ct, 9 oz
On Sale!
$1.12 avg/ea was $1.68 avg/ea$0.12/oz
Bowl & Basket Broccoli Florets, 12 oz
$4.99$0.42/oz
Bowl & Basket Sweet Green Peas, 24 oz
$4.99$0.21/oz
Wholesome Pantry Organic Low Sodium Chicken Broth, 32 oz
$2.79$0.09/oz
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.99$4.99/lb
Ambrosi White Gold Parmigiano Reggiano Grated Cups, 2.8 oz
$6.99$2.50/oz
Not Available
Barilla Al Bronzo Penne Rigate Pasta, 14.1 oz
$3.49$0.25/oz
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.