Jump to Recipe Print Recipe

Penne Primavera

Print Recipe Pin Recipe

Ingredients
  

  • 1/4 cup plus 2 tablespoons of Olive Oil Marketplace Italian Herbe EVOO divided
  • 3 cloves of garlic thinly sliced
  • 2 medium carrots halved lengthwise and sliced 1/4 inch thick
  • 4 ounces of morels halved if large, or cremini mushrooms, thinly sliced
  • 8 ounces of asparagus 8-10 stalks, trimmed and sliced diagonally 1/4 inch thick, tips reserved separately
  • 1 cup of peas fresh or frozen (thawed)
  • 1 cup of fava beans or lima beans fresh or frozen (thawed)
  • 4 scallions white part only, thinly sliced
  • 3/4 teaspoon of sea salt Olive Oil Marketplace Garlic Medley Sea Salt is a Great Option
  • 1/4 teaspoon of coarsely ground pepper or more to taste
  • 3 tablespoons of kosher salt
  • 1 pound of penne pasta (or any of Olive Oil Marketplace Shaped Pasta's)
  • 1/3 cup of coarsely chopped flat-leaf parsley
  • 1/3 cup of coarsely chopped fresh basil
  • 1/3 cup of coarsely chopped fresh mint
  • 1/2 cup of freshly grated Parmigiano-Reggiano cheese

Instructions
 

  • Heat 1/4 cup oil in a large pot over medium-high heat until hot. Add garlic and cook, stirring, until barely golden, about 30 seconds. Add carrots, reduce heat to medium, and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add sliced asparagus stalks and cook for 2 minutes, then add the asparagus tips, peas, beans and scallions. Season with sea salt and pepper. Cook, stirring, until all the vegetables are just tender, about 2 minutes more. Remove from the heat.
  • Meanwhile, bring 6 quarts of water to a boil in another large pot. Add kosher salt and pasta; cook until just tender, 10 to 12 minutes (or according to package directions). Drain, reserving 1/2 cup of the cooking water.
  • Add the pasta and 1/4 cup of the reserved cooking water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce heat to low, and allow to steam together for 2 minutes. Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved cooking water if necessary to loosen the sauce. Stir in the parsley, basil and mint. Serve with Parmigiano.
Tried this recipe?Let us know how it was!