Penne Primavera Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook until al dente according to package instructions (about 10-11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While pasta cooks, trim and cut broccolini and asparagus, slice mushrooms, halve cherry tomatoes, chiffonade basil, and mince the garlic cloves.

Heat 2 tbs olive oil in a large wide skillet over medium-high heat. Add the sliced mushrooms and a pinch of salt; sauté 4–5 minutes until they release liquid and begin to brown. Transfer mushrooms to a bowl and set aside.

Add 1 tbs olive oil to the same skillet. Add broccolini and asparagus, toss to coat, and sauté 3–4 minutes until bright and just tender-crisp. If needed, add 2-3 tbs of the reserved pasta water to help steam and soften. Season lightly with salt and pepper. Transfer to the bowl with mushrooms.

Lower heat to medium. Add remaining 1 tbs olive oil if skillet is dry, add minced garlic and red pepper flakes (if using) and sauté 30–45 seconds until fragrant but not browned. Add halved cherry tomatoes and cook 1–2 minutes until they begin to soften and release juices.

If adding chicken: season 8 oz chicken strips with 1/4 tsp salt and a pinch of pepper. In a separate skillet, heat 1 tbs olive oil over medium-high. Sear chicken strips 3–4 minutes per side until cooked through (internal temperature 165°F / 74°C). Transfer to a plate and keep warm, optionally slicing thinly before serving.

If adding shrimp: pat 8 oz shrimp dry, season with a pinch of salt and pepper. In the same skillet used for chicken (or a clean skillet), heat 1 tbs olive oil over medium-high. Cook shrimp 1–2 minutes per side until opaque and curled. Remove from heat and keep warm.

Return the sautéed mushrooms, broccolini, and asparagus to the skillet with tomatoes and garlic. Add the drained pasta and toss to combine.

Pour in 1/2 to 1 cup of the reserved pasta cooking water (start with 1/2 cup) and 1 cup broth, stirring to create a light sauce that coats the pasta and vegetables. Add lemon juice, 1 tsp salt (adjust to taste), and 1/2 tsp black pepper. Simmer 1–2 minutes until the sauce slightly reduces and everything is heated through. If the mixture seems dry, add more reserved pasta water by tablespoons.

Remove from heat. Stir in 3/4 cup grated Reggiano Parmesan and half of the basil (reserve some for garnish) until melted and combined. Taste and adjust seasoning.

Plate the pasta and vegetables. Arrange cooked chicken and/or shrimp on top if using. Garnish with remaining basil leaves and an extra sprinkle of Reggiano. Serve immediately.