8

Penne Primavera

Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Ingredients

uncooked whole wheat penne

8 oz, (1/2 pound)

olive oil

2 tsp

uncooked asparagus

½ pound(s), trimmed and cut into 1-inch pieces

uncooked zucchini

2 medium, cut into matchstick strips

uncooked oyster mushroom(s)

8 oz, or crimini, or shiitake, sliced (remove stems if using shiitakes)

uncooked green peas

1 cup(s), or frozen

table salt

¾ tsp

black pepper

¼ tsp

reduced-fat goat cheese

2 oz, crumbled

chives

¼ cup(s), snipped fresh

grated Pecorino cheese

2 Tbsp

Instructions

  1. Cook pasta according to package directions. Drain, reserving about 1/4 cup of pasta cooking water.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add asparagus, zucchini, mushrooms, peas, salt, and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.
  3. Remove skillet from heat and add pasta. Stir in goat cheese, chives, and Pecorino. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is creamy. Divide pasta-vegetable mixture evenly among 4 plates.
  4. Per serving: 1 1/2 cups pasta mixture and 1 1/2 teaspoons cheese

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