Penne Primavera Recipe
Penne pasta, asparagus, grape tomatoes, spinach, and red bell peppers in our house-made creamy white sauce, topped with parmesan
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Ingredients
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Pasta
Vegetables
Creamy White Sauce
Topping
Method
Cooking Pasta
- 1
Boil the Penne
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Preparing Vegetables
- 2
Sauté the Vegetables
In a large skillet over medium heat, add a tablespoon of olive oil. Add the asparagus and red bell pepper. Sauté for about 3-4 minutes until they begin to soften. Add the grape tomatoes and spinach, and cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and set aside.
Making the Creamy White Sauce
- 3
Prepare the Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another minute to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes, stirring frequently.
- 4
Add Cheese and Seasonings
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes. Mix until the cheese is melted and the sauce is creamy.
Combining Ingredients
- 5
Mix Pasta and Sauce
Add the cooked penne pasta to the sauce and mix until the pasta is well coated. Gently fold in the sautéed vegetables to combine.
Serving
- 6
Plate the Dish
Divide the Penne Primavera among serving plates. Top each serving with additional grated Parmesan cheese as desired. Serve immediately.
