Penne Primavera Recipe

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add the penne and cook according to package directions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside.

While the pasta cooks, prepare the vegetables: thinly slice the onion; mince 4 cloves garlic (keep 2 cloves separate for the sauce); slice mushrooms about 1/4" thick; core and cut the red and yellow bell peppers into 1/2" strips; cut broccoli into small florets.

Heat 2 tbs extra-virgin olive oil in a large wide skillet or sauté pan over medium-high heat until shimmering.

Add the sliced onion and a pinch of salt. Sauté for 3–4 minutes until translucent and beginning to brown at the edges.

Add the mushrooms and continue to sauté 4–5 minutes until they release their moisture and begin to brown.

Add the bell peppers and broccoli florets. Sprinkle 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes. Sauté 4–6 minutes until peppers soften and broccoli is bright green and just tender-crisp. Add the minced garlic (from the Vegetables section) in the last minute and cook until fragrant, about 30 seconds. Transfer the cooked vegetables to a bowl and set aside.

In the same skillet over medium heat, add 1 tbs olive oil. Add the remaining 2 minced garlic cloves and cook, stirring, for about 30 seconds until fragrant but not browned.

Stir in 1 tbs tomato paste and cook 1 minute to caramelize slightly and deepen flavor.

Pour in the 28 oz crushed tomatoes. Add 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer the sauce, uncovered, for 10–12 minutes, stirring occasionally, until it thickens slightly. Taste and adjust salt/pepper if needed.

Increase the sauce heat to medium. Add the reserved cooked vegetables back into the skillet and stir to combine.

Add the drained penne to the sauce and vegetables. Toss thoroughly to coat. If the sauce seems tight, add reserved pasta cooking water a few tablespoons at a time (up to the reserved 1 cup) until you reach a silky, clingy consistency.

Turn off the heat and stir in 1 cup grated Parmesan, 1 tsp lemon zest, 1 tsp olive oil, and most of the chiffonade basil (reserve a little for garnish). Taste and adjust seasoning with salt and pepper as needed.

Let the pasta rest in the pan for 1–2 minutes so flavors marry.

Serve the Penne Primavera hot, garnished with remaining fresh basil and extra grated Parmesan at the table.