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5
from 1 vote
Pasta Primavera Skillet
Pasta Primavera is loaded with different vegetables, tossed in smooth creamy sauce and make in a cast iron skillet!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
4
Calories:
650
kcal
Author:
Lyuba Brooke
Ingredients
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
cremini mushrooms
chopped
2
garlic cloves
salt
pepper
1
cup
vegetable stock
1 1/2
cups
heavy whipping cream
1/2
cup
fresh grated parmesan cheese
salt to taste
2-3
tbsp
grated parmesan cheese
for topping
Instructions
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!
Nutrition
Calories:
650
kcal
|
Carbohydrates:
56
g
|
Protein:
17
g
|
Fat:
41
g
|
Saturated Fat:
24
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
114
mg
|
Sodium:
1136
mg
|
Potassium:
628
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
4492
IU
|
Vitamin C:
59
mg
|
Calcium:
238
mg
|
Iron:
2
mg