Penne Primavera Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add penne and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, prepare vegetables: cut zucchini into 1/2-inch half-moons (about 1 cup), peel and slice carrots into 1/4-inch rounds (about 1 cup), cut broccoli into small florets (about 1 cup). If using frozen peas, thaw under warm water; if fresh, use as is.

Blanch broccoli and carrots in the boiling pasta water for 1–2 minutes until bright and slightly tender, then use a slotted spoon to transfer them to an ice bath or an ice-water bowl to stop cooking. After 1 minute, drain and set aside. (This step shortens final sauté time and keeps vegetables vibrant.)

Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, being careful not to brown the garlic.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Pour in the 28 oz crushed tomatoes, then add dried oregano, dried basil, red pepper flakes, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10 minutes to meld flavors.

Taste the sauce and adjust seasoning with more salt, pepper, or sugar if the tomatoes are too acidic.

Add the blanched broccoli and carrots to the simmering tomato sauce along with the prepared zucchini and peas. Cook everything together over medium-low heat for 3–4 minutes until zucchini is just tender and peas are heated through.

Stir in the drained penne and 1/2 to 1 cup of reserved pasta water as needed to loosen the sauce and coat the pasta evenly. Toss gently for 1–2 minutes so pasta finishes cooking and absorbs some sauce.

Add 1 tablespoon butter and 1/2 cup grated Parmesan to the pan. Toss until butter melts and cheese is incorporated, creating a glossy finish. If sauce seems thick, add more reserved pasta water, 2 tablespoons at a time, to reach desired consistency.

Remove pan from heat. Stir in chopped fresh basil (reserve a few leaves for garnish) and drizzle 1 teaspoon extra-virgin olive oil over the pasta. Taste and adjust seasoning.

Serve penne primavera hot, topped with additional grated Parmesan and torn basil leaves as garnish.