Penne primavera

Total Time
40 min
25 min
15 min
Nothing celebrates the bounty of spring quite like fresh, in-season produce that's tossed together with some hearty, nutty whole wheat penne. This classic primavera pasta recipe features asparagus, zucchini, oyster (or crimini or shiitake) mushrooms, and green peas, as well as a twist: two types of cheese—creamy goat and salty Pecorino. While the pasta cooks, the veggies are cooked all together in one skillet until they take on color and are perfectly crisp-tender. Adding the pasta cooking liquid along with the cheese creates an emulsified, thickened sauce that you and your guests will find irresistible. It can be ready on the table in 40 minutes and tastes just like spring.


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


¼ cup(s), snipped fresh

Grated Pecorino cheese

2 Tbsp


  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