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Ingredients

1 (8 ounce) package penne pasta 3 tablespoons butter ¼ pound fresh green beans, cut into 1/2-inch pieces 10 spears fresh asparagus, cut into 1/2-inch pieces 1 carrot, julienned 1 zucchini, chopped 6 shiitake mushrooms, sliced 1 tomato, chopped, divided 2 cups chopped baby spinach 1 (.7 ounce) package dry Italian-style salad dressing mix 1 cup heavy cream ¼ cup grated Parmesan cheese 2 tablespoons grated Parmesan cheese, or to taste 1 tablespoon lemon juice, or to taste ground black pepper to taste

Nutrition Info

576.7 calories carbohydrate: 55.2 g cholesterol: 111 mg fat: 34.4 g fiber: 5.6 g protein: 14.9 g saturatedFat: 20.8 g servingSize: - sodium: 1034 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
While penne is cooking, melt butter in a large skillet or wok over medium-high heat. Add green beans, asparagus, and carrot and cook for 3 minutes. Add zucchini, mushrooms, and 3/4 of the chopped tomato, cook and stir until veggies are bright, 4 to 5 minutes. Add spinach and stir until wilted, about 2 minutes.
Sprinkle salad dressing mix over veggies and gradually add cream, stirring until combined. Bring to a boil. Cook, stirring occasionally, until sauce has thickened to desired consistency, 2 to 3 minutes. Add cooked penne and 1/4 cup Parmesan cheese, toss to combine.
Plate pasta. Top each serving with remaining Parmesan, remaining tomato, a dash of lemon juice, and pepper.

4 servings

This creamy pasta primavera combines pasta and fresh vegetables with a delicious, cheesy white sauce.