Best 2 Spring Vegetable Penne Recipes

Indulge in a delightful culinary journey with our tempting selection of spring vegetable penne recipes. These delectable dishes showcase the vibrant flavors of fresh spring vegetables, offering a symphony of colors, textures, and tastes. From the classic and comforting to the innovative and unexpected, our recipes cater to every palate and preference. Discover the perfect balance of flavors in our classic spring vegetable penne, where tender penne pasta embraces an orchestra of crisp asparagus, sweet peas, and juicy red bell peppers, all tossed in a creamy and aromatic sauce. For a lighter and more vibrant experience, try our vibrant spring vegetable penne with lemon-herb sauce, where the freshness of spring vegetables is enhanced by a tangy lemon-herb dressing. If you're seeking a vegan delight, our vegan spring vegetable penne with pesto sauce offers a symphony of flavors and textures, featuring roasted vegetables, a creamy pesto sauce, and the nutty crunch of pine nuts. And for those who love a touch of heat, our spicy spring vegetable penne with chili flakes brings a delightful warmth to the palate, complemented by the sweetness of the vegetables.

Let's cook with our recipes!

VEGGIE-PACKED PASTA

Veggie-Packed Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

Kosher salt, to taste
12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste
1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving

Steps:

Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
Transfer the pasta mixture to a 9-by-13-inch baking dish.
Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
Remove and garnish with fresh parsley.

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES

Penne with Shrimp, Feta, and Spring Vegetables image

Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 25m

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
12 ounces penne rigate (ridged)
1 pound asparagus, trimmed, cut into 1-inch lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves

Steps:

In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Nutrition Facts : Calories 638 g, Fat 20 g, Fiber 5 g, Protein 42 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process much smoother.
Use Fresh Vegetables: Fresh vegetables are essential for this dish. They will give your pasta a vibrant flavor and color.
Cook the Pasta Al Dente: Al dente means "to the tooth" in Italian. It refers to the ideal texture of cooked pasta, which should be slightly firm to the bite.
Sauté the Vegetables: Sautéing the vegetables in olive oil will help them develop a nice caramelized flavor.
Deglaze the Pan: After sautéing the vegetables, deglaze the pan with white wine. This will help to dissolve any browned bits and add a delicious flavor to the sauce.
Use a Good Quality Parmesan Cheese: Parmesan cheese is an essential ingredient in this dish. Make sure you use a good quality cheese that has a strong flavor.
Serve Immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Spring vegetable penne is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. It is packed with fresh vegetables and has a creamy, cheesy sauce. The tips above will help you make the best possible version of this dish. So, gather your ingredients, put on your apron, and let's get cooking!