Barilla® Al Bronzo™ Penne Pasta Primavera with Asparagus, Broccoli & Zucchini
Recipe - The Fresh Grocer - Corporate
Barilla® Al Bronzo™ Penne Pasta Primavera with Asparagus, Broccoli & Zucchini
Prep Time20 Minutes
Servings7
Cook Time20 Minutes
Ingredients
Bring a large pot of water to a boil. Cook pasta according to package instructions. 2 In a large skillet heat olive over medium-high heat. Add garlic and stir for 30 seconds. Add all veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat. 3 Stir in broth and cream, bring to a boil, and cook for about two more minutes. 4 Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute. 5 Turn the heat off, stir in butter and cheese. Top with fresh basil, if desired.
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
¼ cup yellow onion, small dice
1/3 cup mushrooms, sliced
¼ cup red pepper, diced
1/3 cup asparagus, sliced on bias
¼ cup zucchini, half moons
1/3 cup broccoli florets
1/3 cup peas
2/3 cup low-sodium chicken broth
½ cup heavy whipping cream (or half & half)
1 tablespoon butter
½ cup Parmigiano-Reggiano cheese, freshly grated (or more, to taste)
Fresh basil leaves, chopped (for garnish, if desired)
1 box Barilla® Al Bronzo™ Penne Rigate pasta
Directions
- Bring a large pot of water to a boil. Cook pasta according to package instructions.
- In a large skillet heat olive over medium-high heat. Add garlic and stir for 30 seconds. Add all veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat.
- Stir in broth and cream, bring to a boil, and cook for about two more minutes.
- Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute.
- Turn the heat off, stir in butter and cheese. Top with fresh basil, if desired.
20 minutes
Prep Time
20 minutes
Cook Time
7
Servings
Shop Ingredients
Makes 7 servings
Not Available
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz, 25.5 Fluid ounce
$9.99$0.39/fl oz
Spice World Minced Garlic, 4.5 oz, 4.5 Ounce
$2.99$0.66/oz
Yellow Onion, 1 ct, 20 oz, 20 Ounce
$1.61 avg/ea$1.29/lb
White Mushrooms, 1 pound, 1 Pound
$3.99/lb$3.99/lb
Red Pepper, 1 ct, 8 oz, 8 Ounce
On Sale! Limit 4
$0.75 avg/ea was $0.85 avg/ea$0.09/oz
Asparagus Bundle, 1 pound, 1 Pound
$2.99 avg/ea$2.99/lb
Green Zucchini, 1 ct, 9 oz, 9 Ounce
$1.68 avg/ea$0.19/oz
Bowl & Basket Broccoli Florets, 12 oz, 12 Ounce
$2.99$0.25/oz
Bowl & Basket Petite Peas, 16 oz, 16 Ounce
$2.99$0.19/oz
Wholesome Pantry Organic Low Sodium Chicken Broth, 32 oz, 32 Ounce
$2.69$0.08/oz
Bowl & Basket Heavy Whipping Cream, one pint, 1 Pint
$3.49$3.49/pt
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz, 1 Pound
$3.99$3.99/lb
Stella Parmigiano Reggiano Cheese, 5.3 oz, 5.3 Ounce
$7.99$1.51/oz
Basil - Fresh One Bunch, 1 each, 1 Each
$3.49
Barilla Al Bronzo Penne Rigate Pasta, 14.1 oz, 14.1 Ounce
On Sale! Limit 4
$1.99 was $2.99$0.14/oz
Directions
- Bring a large pot of water to a boil. Cook pasta according to package instructions.
- In a large skillet heat olive over medium-high heat. Add garlic and stir for 30 seconds. Add all veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat.
- Stir in broth and cream, bring to a boil, and cook for about two more minutes.
- Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute.
- Turn the heat off, stir in butter and cheese. Top with fresh basil, if desired.