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Meatless Mondays – Pasta Primavera


  • 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


  • 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