Three-in-One Primavera


  • 6 ounces dried penne, pappardelle, or rotini pasta (about 2 cups)*
  • 2 cups broccoli florets
  • 1 small red and/or yellow sweet peper, cut into julienne strips
  • 1 tablespoon olive oil
  • 1 cup fresh sugar snap pea pods
  • 1/2 cup coarsely shredded carrot
  • 2 cloves garlic, minced
  • 1 cup cherry or grape tomatoes, halved (optional)


Creamy Parmesan Primavera

  • 2/3 cup chicken broth
  • 2/3 cup whipping cream, half and half or light cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Grated Parmesan cheese


Lemon-Basil Primavera

  • 1/4 cup olive oil
  • 1/4 cup dry white wine
  • 1 teaspoon lemon zest
  • 1 -2 tablespoons lemon juice
  • 1/2 cup shredded fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Peppercorn Ranch Primavera Salad

  • 1/3 cup buttermilk
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon onion powder


  1. Prepare pasta according to package directions. Drain well; keep warm.
  2. Meanwhile, in a large skillet cook broccoli and sweet pepper in hot oil over medium-high heat for 5 minutes. Stir in pea pods, carrot and garlic. Cook, covered, for 1 minute more. Remove vegetables from skillet. Set aside vegetables and tomatoes. Prepare desired sauce as directed below.
  3. Creamy-Parmesan Cheese Sauce Stir the chicken broth and whipping cream into the skillet. Cook and stir mixture until it just comes to a boil. Reduce heat. Simmer, uncovered, for 5 to 6 minutes or until slightly thickened. Stir in 1/2 cup cheese, ground mustard, salt and black pepper. Cook and stir 1 minute more. Stir in cooked vegetables, pasta and tomatoes, if using. Cook and gently stir until coated. If desired, sprinkle with additional Parmesan cheese.
  4. Lemon-Basil Sauce Stir olive oil, wine, lemon zest and lemon juice into skillet. Cook and stir until heated through. Stir in cooked vegetables, pasta and tomatoes, if using. Cook and stir until heated through. Stir in basil, salt and pepper. Toss to combine. Serve immediately, passing grated Parmesan cheese if you like.
  5. Creamy Peppercorn Dressing Prepare pasta as directed, but rinse with cold water; drain and set aside to cool. Cook vegetables as directed, but remove from heat and set aside to cool. For dressing: In a large bowl whisk together the buttermilk, mayonnaise, sour cream, white wine vinegar, lemon juice, Worcestershire sauce, cracked black pepper, and onion powder. Fold in cooked pasta and vegetables. Cover and chill for 4 to 24 hours. Stir in tomatoes, if using. If necessary, add milk, 1 tablespoon at a time, until it reaches desired consistency.


  • *If you like you may substitute your favorite dried multigrain pasta instead.
  • Feel free to change up the vegetables in the recipe to fit your family’s preferences or to take advantage of your garden bounty. Start cooking firm vegetables (such as green beans or cauliflower) first, and add quick-cooking veggies (such as zucchini or asparagus) at the end.
  • For a more filling meal, add sauteed shrimp or chicken breast.

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august, 2021