Mar 9, 2011

Primavera with Penne Pasta ( Step by Step)

When  ever I go to Italian Restaurant, I always end up in the same confused state what to order. As I love EggPlant/Brinjal/Baingan/Vankaya (వంకాయ ) , I have tried Eggplant Parmesan several times, (as a person who loves to try different foods), I am bored with it and like to try different variety. The problem is, most of the Italian restaurants do not put lot of options in vegetarian choices. I have tried Brick Oven Baked Vegetables Pizza some times and love it. Once at Macaroni Grill, I have seen this Primavera on the Menu, which described lot of vegetables in it, since then this is another pasta I fall for.

Primavera with Penne Pasta
Primavera with Penne Pasta

I do make lot of Italian dishes at home ( for hubby), but mostly I use store bought sauces (Marinara or Alfredo), after knowing how much cream and cheese they use in those, I have started looking for options to make sauces from scratch at home. And the first try of it is this recipe and end results is Flavorful, Light and Comforting.

Primavera means 'season of spring' and hence this dish is usually cooked with main focus of spring fresh vegetables, with light flavors, aromatic herbs and bright colors. Though the spring weather is here since the second week of Feb in Dallas,  now let me welcome the official Spring with this Sensational Dish.

Here is the recipe for you Enjoy!

Asparagus Sticks  - 4 to 5
Carrot - 1
Red Pepper - 1
Broccoli - 1/3 cup
Green peas - 1/2 cup
Cooked Penne Pasta - 1 cup
Milk - 2 Tbsp
All Purpose Flour - 1 Tbsp
Butter - 1 Tbsp
Olive Oil - 1 Tbsp
Parsely - 1 tsp
Parmesan - 1 Tbsp
Garlic - 2 cloves
Salt - 1 tsp
Black Pepper - 1/2 tsp
Cut the vegetables like match sticks ( or length wise)
How to Make it:
1. Take the nonstick pan and add oil to it.
2. Once the oil is hot add the minced garlic, then add the Butter.
3. Add the vegetables in the order, carrot, red pepper and asparagus, Once they are stir fried and become soft, add Broccoli and Peas. Add the salt and Black Pepper.
Look at the beautiful blend of vegetables
4. Once all the vegetables are sauted, add the milk and flour.
Add your own sauce
5. Mix every thing well and add some parsley.
6. Add the cooked Penne Pasta to the pan and mix it well so that it is coated with sauce and vegetables.

7. Top with Parmesan cheese and turn off the heat.

Yum! Yum! Yum! Penne Primavera Pasta is ready to be served.

The left overs are perfect for Lunch Box.;-)

I am sending this to Potluck for Holi event and Show and Tell by Vatsala.

I am sending this to Miz Helen's Full Plate Thursday Event.

I have sent this to Feature yourself on Friday and EKat's Friday Potluck.

This pasta participates in Presto Pasta Nights hosted by Debbie.

Take care until next time


  1. Wow! Would love to try this! Thanks for sharing it on Full Plate Thursday!

  2. Hey Mythreyi I was to make pasta tomorrow. You way is much easier so will make it your way.

    Please pass all the left over to me.The dish looks delicious.

  3. With all those veggies, this penne looks super inviting and filling..

  4. Oh my...Im sooooo....craving for some pasta after seeing this post!!!!
    Prathima Rao
    Prats Corner

  5. Hi Mythreyi,
    Your Pasta Primavera looks so fresh and spring like. I love dishes like this for lunch. Thank you so much for sharing with Full Plate Thursday and please come back!

  6. it looks absolutely amazing and with all the veggies going in definitely it's definitely healthy !

  7. Mytheri...I hav always loved your's so awesome....there's an award waiting for you in my space..plz accept it !

  8. So pretty! Love all the colors in this. Hope you'll stop by and share on the Momtrends linky:

  9. The pictures make me want to just dive right in!

    Would you like to submit this to Presto Pasta Nights this week? I am hosting and there are details on my blog! I'd love to include you in the round up on Friday on my blog, thanks!

  10. This looks like a perfect dinner for springtime!

  11. This is one of my favorites! Thanks so much for posting it to What's On the Menu Wednesday. I really appreciate it and hope to see you back very soon.



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