• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Blogghetti logo

  • Home
  • About
  • Contact
    •  Privacy Policy
    • Disclosure Policy
  • Recipes
  • Resources
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Meatless Mondays – Pasta Primavera

Meatless Mondays – Pasta Primavera

Jun 1, 2015 · 3 Comments

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read our privacy policy.

pasta primavera

I’m excited to be starting a new series on the blog this week.  You’ve heard of Meatless Mondays and in my house we don’t necessarily wait till Monday to have a meatless dish for dinner.  My youngest daughter, Valerie, has moved back home after graduating college for a bit and partakes in Meatless Mondays on Mondays so I thought it would be fun to include the recipes that we make together here on the blog.  This is an adjustment for my meat-and-potatoes husband but he’s keeping his humor by asking “where’s the beef?” on Mondays.

This week’s recipe is an easy one and very easy to adapt to your vegetable and pasta tastes.  I love it simply because you can use ingredients you have on hand. The vegetables keep their crispness (yet they are tender) since cooking only requires a few minutes.   It is not low-fat with the cream and half-and-half but it’s so worth it to use the creamy substance. If you think about it, you will get the nutritional benefit of the vegetables so that cancels out the bad from the cream, right? Well, that’s how I am looking at it!

Meatless Mondays – Pasta Primavera

0 from 0 votes
Print Pin Rate

Ingredients

  • 1 lb penne pasta
  • 4 tbsp butter
  • 2 tbsp oilve oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups cut fresh green beans (cut beans in half or thirds)
  • 1 cup shredded carrots I buy the carrots already shredded
  • 1 red and 1 yellow bell pepper cut into strips
  • 1 - 2 medium zucchini diced largely
  • 1 container about 5 Oz. white button mushrooms, roughly diced or sliced
  • 1 cup grape tomatoes cut in half, if desired
  • For the sauce:
  • 1/4 - 1/2 cup white wine optional, can use additional vegetable broth instead
  • 1/2 cup low sodium vegetable broth
  • 1 cup heavy whipping cream
  • 1 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 5 leaves of fresh basil and a bit more for garnish
  • 1 cup frozen corn

Instructions

  • Cook pasta according to package directions for al dente, drain, and keep warm.
  • Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat.
  • Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent.
  • Then add in the green beans and carrots. Give them a stir and cook for about 2 minutes.
  • Transfer the mixture to a plate. Add in the red and yellow peppers to the skillet; stir them around for a minute or two, then transfer them to the plate with the other vegetables.
  • Add one tablespoon of butter to the skillet. Add zucchini, cook for just a minute or two, then transfer to plate.
  • Add mushrooms and tomatoes - cook for a minute or two and again transfer to the plate.
  • For the sauce:
  • To make the sauce, pour 1/4 - 1/2 cup white wine (or vegetable broth) into the skillet.
  • Add 1/2 cup low-sodium vegetable broth, a tablespoon of butter.
  • Scrape the bottom of the skillet to pull up the flavor left behind by the vegetables. Cook for 1 to 2 minutes until the liquid starts to thicken.
  • Add 1 cup whipping cream and 1 cup half-and-half.
  • Measure out 1/2 cup grated Parmesan cheese and add to the skillet.
  • Add salt and pepper to taste.
  • Chiffonade the fresh basil leaves and add that to the sauce and stir.
  • Dump vegetables on plate into the sauce along with 1 cup of frozen corn.
  • Add pasta and stir. Cook till it's all heated through and the sauce is thickened to your liking.
  • If the sauce seems a little thick, or thin - add a splash of vegetable broth and a little more half-and-half.
  • Top with more Parmesan, salt, pepper, and basil to taste.
  • Serve

Enjoy!

Blogghetti end post

Recipe adapted from The Pioneer Woman

PS – Today is the last full day to enter the Giveaway for Melissa D’Arabian’s Supermarket Healthy Cookbook.
Enter here!

cookbook1111

More from Blogghetti

Meatless Mondays, Pasta and Rice, Vegetables Meatless Mondays, pasta, pasta primavera, vegetables

Reader Interactions

Comments

  1. Stella [email protected] Purfylle says

    June 1, 2015 at 9:20 AM

    This looks devine, I’m pinning it to my recipe board so I can try it later.

    Reply
    • Lisa says

      June 2, 2015 at 9:47 PM

      Thanks for visiting Stella and for the pin!

      Reply
  2. Lou Lou Girls says

    June 8, 2015 at 5:20 PM

    I absolutely love this! Thanks for sharing it with us. Pinned and tweeted. I hope to see you tonight at 7 pm. We can’t wait to party with you! Lou Lou Girls

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I’m a self-proclaimed foodie, avid reader, crafter, wife, mother, and always a student. Click here to read full profile.

Recipe Key

AppetizersBakingCasseroles

Crock Pot MealsMeal PlansOne Pan Meals

Cooking TipsSoupsVegetables

Get Free Recipes In Your Email Inbox!

TRENDING

white bean dip and homemade pita chips

White Bean Dip with Homemade Pita Chips

Classic Layered Taco Dip recipe made in a springform pan

Classic Layered Taco Dip

Cheese and meat lunch kabobs

Cheese and Meat Lunch Kabobs – Kid Friendly

Air Fried Kale Chips

Air Fryer Kale Chips

colored deviled eggs for Easter

Colored Easter Deviled Eggs

Copyright ©2019 • All rights reserved • All rights reserved. • Privacy Policy
All images & content are copyright protected. Please do not use my images without prior permission.
If you want to share this recipe, please provide a link back to the post for the original recipe.