Whole Wheat Penne Primavera with Feta
Total Time: 20 mins
Prep Time: 15 mins
Cook Time: 5 mins
Yield: 6 servings
Dish Size: 3.5- or 4-Quart Baker
Primavera means spring in Italian, and this quick meatless dish really earns its name because of all the colorful vegetables you can use to make it. Whole wheat penne keeps things light, while a combination of tangy feta and nutty parmesan cheese complements the veggies. Small, sweet grape tomatoes are in season year-round and add a fresh flavor.
- 1 (12- to 16-ounce) boxwhole wheat penne pasta
- 2 Tbsp olive oil
- 2 tsp garlic, minced
- 3 cups fresh vegetables (such as baby spinach, chopped red onion, and sliced mushrooms), or frozen mixed vegetables, rinsed to remove frost
- 1 cup grape tomatoes, halved
- 1 cup feta cheese, crumbled
- ½ cup parmesan cheese, grated
- ½ tsp salt
- ¼ tsp black pepper
- Bring a large pot of salted water to a boil and cook penne according to package directions. Drain, reserving ½ cup of pasta cooking water.
- While pasta is cooking, heat olive oil and garlic in a large skillet over medium heat until garlic is fragrant, about 2 minutes. Add vegetables and cherry tomatoes, and cook 4 minutes or until softened.
- Transfer pasta to a 3.5- or 4-quart temp-tations® baking dish or bowl. Add cooked vegetables from the skillet, feta and parmesan cheeses, salt, pepper, and the reserved ½ cup of pasta cooking water. Toss all to combine and serve immediately.
If the pasta cools down too quickly, reheat it by covering the dish and baking in a 300°F oven for 10 minutes, just until hot again.