This is one of my favorite pasta dishes. Pasta Primavera is loaded with different vegetables, tossed in smooth creamy sauce and make in a cast iron skillet!
I don’t eat pasta very often ( that’s my hubby’s addiction) but when I do, I make it count! I also like to load my pasta with veggies when I know that I will be eating some, so it counts as having something healthy with pasta. That is why Pasta Primavera is one of my favorite pasta dishes.
I was actually picking up some spaghetti for my big pasta addict last week and I stumbled on these new veggie loaded penne pastas. I believe that they are made by Barilla in two different flavors. I immediately got them both to try. I used tomato/carrot penne in this dish and it was scrumptious! You don’t have to use that same one but I do suggest it because of how yummy it is!
Pasta Primavera Skillet
- 8 oz uncooked penne pasta
- 1 Tbsp olive oil
- 1 green bell pepper sliced
- 1 cup broccoli florets chopped
- 1 cup cauliflower florets chopped
- 1/2 cup shredded carrots
- 1 large shallot
- 5-6 medium mushrooms chopped
- 2 garlic cloves
- salt pepper
- 1 cup vegetable stock
- 1 1/2 cups heavy cream
- 1/2 cup fresh grated Parmesan cheese + a little more for topping
- salt to taste
- Cook penne until almost done and set aside.
- Rub the bottom and sides of your skillet with olive oil (make sure your skillet is seasoned first) and preheat it over medium heat.
- Cut your veggies and add them to the hot skillet. Add some salt and pepper. Cook until veggies are softened.
- Preheat your oven to 375.
- Add cooked penne to the skillet and mix until veggies and pasta are incorporated.
- Whisk heavy cream, stock, salt and pepper and slowly pour it into the pasta. Slowly and carefully stir everything together.
- Add fresh grated Parmesan cheese and stir until well incorporated.
- Sprinkle more Parmesan on top and place the skillet in the oven for 15-20 minutes.
- Carefully take it out and serve!
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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