Pasta Primavera an Italian common one pot meal.In this dish I used whole wheat penne pasta, broccolis, carrots,bell peppers and mushrooms. Some Italian seasoning can enhance it’s taste but not mandatory. Salt and pepper along with Parmesan cheese makes this dish divine. Easy dish but full of nutrition. Very comfort dish for filling school lunch box or afternoon snack.Other than this dish my son never eats broccoli or bell peppers. Then again cheese is very good for children’s bone health. Enjoy this dish warm with extra cheese.
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Yield / Serves
1 box whole wheat penne pasta
1/2 cup carrots thinly sliced
1/2 cup broccoli florets (small pieces)
1/4 cup sliced mushrooms
1/2 cup bell peppers sliced(any color)
1/2 cup onion sliced
5 cloves of garlic minced
2 teaspoon Italian seasoning
4 tablespoon salt or as per taste
3 teaspoon black pepper powder
1/2 cup Parmesan cheese
1/2 cup cherry tomatoes/Roma tomatoes diced.
2 tablespoon Olive oil.
Start boiling 4 cups of water,when it starts bubbling add penne pasta,cook as per box instructions. After done drain all water and soak it in cold water.
Into a skillet heat olive oil,add minced garlic and saute till light brown. Add onion slices cook until transculent. Add all veggies except mushrooms and tomatoes,fry until half tender. Add mushrooms ,salt and pepper. Mix well.
Drain all water from pasta with a help of colander. Add pasta in cooked veggies and stir fry.Then add Italian seasoning and tomatoes and give a stir and cook for 5 minutes.
Switch off the flame and sprinkle Parmesan cheese. Give a stir. Serve warm with extra cheese on top.
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