Pasta Primavera Skillet
This is one of my favorite pasta dishes. Pasta Primavera is loaded with different vegetables, tossed in smooth creamy sauce and make in a cast iron skillet!
I don’t eat pasta very often ( that’s my hubby’s addiction) but when I do, I make it count! I also like to load my pasta with veggies when I know that I will be eating some, so it counts as having something healthy with pasta. That is why Pasta Primavera is one of my favorite pasta dishes.
I was actually picking up some spaghetti for my big pasta addict last week and I stumbled on these new veggie loaded penne pastas. I believe that they are made by Barilla in two different flavors. I immediately got them both to try. I used tomato/carrot penne in this dish and it was scrumptious! You don’t have to use that same one but I do suggest it because of how yummy it is!
Pasta Primavera Skillet
Ingredients
- 8 oz uncooked penne pasta
- 1 Tbsp olive oil
- 1 green bell pepper sliced
- 1 cup broccoli florets chopped
- 1 cup cauliflower florets chopped
- 1/2 cup shredded carrots
- 1 large shallot
- 5-6 cremini mushrooms chopped
- 2 garlic cloves
- salt pepper
- 1 cup vegetable stock
- 1 1/2 cups heavy whipping cream
- 1/2 cup fresh grated parmesan cheese
- salt to taste
- 2-3 tbsp grated parmesan cheese for topping
Instructions
- Cook penne until almost done and set aside.
- Rub the bottom and sides of your skillet with olive oil (make sure your skillet is seasoned first) and preheat it over medium heat.
- Cut your veggies and add them to the hot skillet. Add some salt and pepper. Cook until veggies are softened.
- Preheat your oven to 375.
- Add cooked penne to the skillet and mix until veggies and pasta are incorporated.
- Whisk heavy cream, stock, salt and pepper and slowly pour it into the pasta. Slowly and carefully stir everything together.
- Add fresh grated Parmesan cheese and stir until well incorporated.
- Sprinkle more Parmesan on top and place the skillet in the oven for 15-20 minutes.
- Carefully take it out and serve!
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Looks delicious, Lyuba! I’m with you – if I’m going to eat pasta, it has to be worth it!! This looks worth it!
It really was! Thank you so much, Cathy!
Oh man this reminds me that I haven’t had pasta in like, the longest time! Obviously needs to change immediately. This looks like a perfect dinner for all the spring rain we have going on in NY today!
Obviously!! Hope you like it and get some warm, dry weather soon!
This looks so yummy! I pinned this so I won’t forget to give it a try!
Thank you so much, Christina!
I really love the vibrance of this pasta! We’re not huge over-the-top pasta type people, so a pasta primavera in the skillet really sounds wonderful at this point. Is that regular pasta? It looks so colorful and yummy!
Thank you, Ala! This is actually tomato/carrot flavored pasta that I found, by Barilla.
This looks really yummy! I try to add veggies to pasta to pasta too:) I haven’t tried the flavored Barilla pastas either (though the Barilla Plus is my very favorite healthier pasta—not 100 percent whole grain but still has a bunch of good stuff in it and we just like how it tastes:) pinned. Have a great weekend.
I like that one too, Rachel. Thank you!
Yummy!! I haven’t tasted Barilla’s flavored pastas although I’ve had some flavors from a specialty shop. My hubby is pretty particular about his pasta — I tried to get him to eat the more “nutritious” ones and I had a mutiny on my hands. Our children bought us a pasta maker for Christmas — the ones that make all of those fancy pastas — we will be breaking it in this weekend. Are you still liking your cast iron? We have cast iron skillets that we are going to re-season this weekend. I found a really great blog that talks all about cast iron. I’m pinning your recipe to try perhaps after Easter. Have a great weekend.
Haha, I didn’t tell mine until he was done and licking the plate. He is picky and so hard to feed healthy so I usually tell him to just eat it fist and if he doesn’t like it, we’ll talk 🙂
Loving my skillet 🙂 I re-season it every so often because I use it so much.