Low Sodium Penne Primavera

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

12 oz penne pasta
Barilla Gluten Free Penne Pasta, 12 oz Wild Harvest Penne Pasta, Organic 12 Oz Wild Harvest Penne Pasta, Organic, Whole Wheat 12 Oz
See all
1 tsp salt, plus more for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil
3 cloves garlic, thinly sliced
1 medium zucchini, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
1 cup broccoli florets, cut into small pieces
1 cup asparagus, trimmed and cut into 1-inch pieces
½ cup frozen peas, thawed
½ tsp red pepper flakes
½ cup heavy cream
½ cup pasta cooking water, reserved
1 oz parmesan cheese, finely grated (about ½ cup), plus more for serving
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
1 tbsp fresh lemon juice
¼ cup fresh basil leaves, torn
black pepper, to taste

Instructions

1
Bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta through a colander.
2
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes.

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