Pasta Primavera with Pistachios

Dinner, Kid-Friendly, Lunch, Snack, Vegetarian Diet
Perfect Pairings:
  • 2 cups penne pasta
  • 2 Tbsp. olive oil
  • 1/2 zucchini, sliced
  • 1/2 yellow squash, sliced
  • 1.5 cups broccoli, chopped
  • 1/2 red bell pepper, sliced
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/4 red onion, sliced in thin strips
  • 3 medium mushrooms, sliced
  • 1 tsp. salt
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried parsley
  • 1/4 cup chopped @keenanfarms no shell pistachios
  • Freshly grated parmesan cheese, to garnish
  • Freshly ground black pepper, to garnish
  1. Bring a pot of water to a boil. Add salt and 2 cups of penne pasta. Cook as directed on the pasta box.
  2. While the pasta is boiling, bring a pan to medium heat. Add 2 Tbsp. olive oil 1/2 zucchini, sliced, 1/2 yellow squash, sliced, 1.5 cups broccoli, chopped, 1/2 red bell pepper, sliced, 1/2 cup cherry tomatoes, sliced in half, 1/4 red onion, sliced in thin strips, 3 medium mushrooms, sliced, 1 tsp. salt, 1/2 tsp. dried basil, 1/2 tsp. dried thyme, and 1/2 tsp. dried parsley to the pan and sauté for 12-15 minutes.
  3. Drain the pasta in a colander and combine the cooked vegetables with the cooked pasta in a mixing bowl until well combined.
  4. Serve the Pasta Primavera with the fresh ground pepper, freshly grated parmesan cheese, and chopped Keenan Farms no shell pistachios as garnishes.
  5. Enjoy!
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