Penne Primavera

I made this pasta primavera recipe last night and it was positively delicious.  The fresh vegetables, basil, and mozzarella made this a gourmet meal!

I served grilled, boneless chicken breasts marinated in homemade Ceasar salad dressing, but the pasta primavera stood on its own and didn’t actually need anything more.  I suspect this recipe would also be delicious with grilled shrimp or grilled chicken mixed into the pasta.  Maybe next time I’ll give it a try.


  • one pound penne pasta
  • 1 package of white mushrooms, cut into thick slices
  • 1/2 cup sweet Vidalia onion, cut into thin slices and chopped
  • 4 cloves of garlic, chopped
  • 4 tablespoons olive oil
  • 1 head of broccoli crowns, cut into small flowerettes – with stems cut off
  • 1 large ripe tomato, cubed
  • 1/4 cup fresh basil, coarsely chopped
  • 1/2 lb. fresh mozzarella, cubed
  • 1/4 cup grated cheese
  • salt and pepper to taste


  • Cook pasta according to package directions, drain but reserve some water
  • In large skillet, saute garlic, onions, and broccoli until broccoli is nearly cooked ( firm).
  • Add mushrooms and cook for 5 minutes.  Then add chopped tomatoes.  Cook another 2-3 minutes.
  • Transfer pasta to skillet.  Toss with vegetables.
  • Add cubed mozzarella, grated cheese, salt and pepper, and fresh basil.
  • Toss again.  Add a bit of the pasta water if dry.
  • Serve immediately.
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