with Fresh Peas and Corn
The recipe is proof that pasta is a four-season dish! Jam-packed with a rainbow of veggies, it's a perfect patio dinner.
Allergens
Utensils
Tags
Penne
170 g
Sugar Snap Peas
113 g
Mini Sweet Pepper
2 unit(s)
Garlic, cloves
2 unit(s)
Corn Kernels
113 g
Italian Seasoning
1 tbsp
Cream Cheese
2 unit(s)
Shallot
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
Vegetable Broth Concentrate
1 unit(s)
Butter
1 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
Oil
0.5 tbsp
- Add penne and corn to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne and corn to the same pot, off heat.
- Meanwhile, peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Trim peas, then cut in half.
- Core, then cut pepper into 1/4-inch rings.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) oil. Swirl the pan to melt butter.
- Add pepper, shallot and sugar snap peas. Cook, stirring often, until softened, 3-4 min.
- Add garlic. Cook, stirring constantly, until fragrant, 1-2 min.
- Season with salt and pepper.
- Add cream cheese, broth concentrate, cream, reserved pasta water and 1 tsp (2 tsp) Italian Seasoning. Cook, stirring often, until cream cheese is melted and sauce thickens slightly, 2-3 min.
- Season with salt and pepper.
- Pour veggie sauce over penne and corn in the large pot.
- Stir to combine.
- Season with salt and pepper, to taste.
- Divide pasta primavera between bowls.
- Sprinkle over Parmesan cheese.
710
kcal
Calories
28
g
Fat
16
g
Saturated Fat
95
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
21
g
Protein
75
mg
Cholesterol
620
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
