Al Bronzo™ Penne Pasta Primavera with Asparagus, Broccoli & Zucchini

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Signs of spring point to pasta primavera. This pasta dish is a wonderful way to incorporate the beginning of seasonal fresh produce and seasonal vegetables. This pasta recipe features mushrooms, red pepper, asparagus, zucchini, peas and broccoli. These ingredients are sautéed together then simmered in broth and cream before being added to al dente Al Bronzo Penne pasta.


Barilla Al Bronzo Penne Rigate pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients 7 Servings

Ingredients Al Bronzo™ Penne Pasta Primavera with Asparagus, Broccoli & Zucchini: 

  • 1 box Barilla® Al Bronzo™ Penne Rigate pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • ¼ cup yellow onion, small dice
  • 1/3 cup mushrooms, sliced
  • ¼ cup red pepper, diced
  • 1/3 cup asparagus, sliced on bias
  • ¼ cup zucchini, half moons
  • 1/3 cup broccoli florets 
  • 1/3 cup peas
  • 2/3 cup low-sodium chicken broth
  • ½ cup heavy whipping cream (or half & half)
  • 1 tablespoon butter
  • ½ cup Parmigiano-Reggiano cheese, freshly grated (or more, to taste)
  • Fresh basil leaves, chopped (for garnish, if desired)
  • Salt and freshly ground black pepper, to taste

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  • Bring a large pot of water to a boil. Cook pasta according to package instructions.

  • In a large skillet heat olive over medium-high heat. Add garlic and stir for 30 seconds. Add all veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat.

  • Stir in broth and cream, bring to a boil, and cook for about two more minutes.

  • Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute. 
  • Turn the heat off, stir in butter and cheese. Top with fresh basil, if desired.

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