Creamy Italian Pasta Primavera

This creamy pasta primavera combines penne pasta with an abundance of tasty and colorful vegetables and an Italian-flavored, Parmesan cream sauce.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 577 Calories

Ingredients

• 3 tablespoons butter
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• ground black pepper to taste
• 1 zucchini, chopped
• 1 (8 ounce) package penne pasta
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 tablespoon lemon juice, or to taste
• 1 carrot, julienned
• 2 tablespoons grated Parmesan cheese, or to taste
• 6 shiitake mushrooms, sliced
• ¼ pound fresh green beans, cut into 1/2-inch pieces
• 10 spears fresh asparagus, cut into 1/2-inch pieces
• 1 tomato, chopped, divided
• 2 cups chopped baby spinach

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Step 2

While penne is cooking, melt butter in a large skillet or wok over medium-high heat. Add green beans, asparagus, and carrot and cook for 3 minutes. Add zucchini, mushrooms, and 3/4 of the chopped tomato; cook and stir until veggies are bright, 4 to 5 minutes. Add spinach and stir until wilted, about 2 minutes.

Step 3

Sprinkle salad dressing mix over veggies and gradually add cream, stirring until combined. Bring to a boil. Cook, stirring occasionally, until sauce has thickened to desired consistency, 2 to 3 minutes. Add cooked penne and 1/4 cup Parmesan cheese; toss to combine.

Step 4

Plate pasta. Top each serving with remaining Parmesan, remaining tomato, a dash of lemon juice, and pepper.