This Truffle Penne Pasta Primavera, is an excellent spring (primavera) one dish meal. It’s vegetarian friendly. This entree can be paired with a simple grilled shrimps or grilled chicken breasts. The truffle butter and wine truly adds a rich texture and flavor to the palate. Roasted vegetables is a must – the texture is better this way – or you can also use grilled vegetables. Furthermore, you can use any type of vegetables that holds up well when roasted or grilled. I use a Protein Plus pasta which I find in my local grocery store – the texture of this type of pasta is really great, it is healthier and it is perfect when cooked al dente. I also find truffle butter in my local grocery store. This is a meal that works well for lunch or dinner. Enjoy.
Truffle Penne Pasta Primavera
An easy and simply delicious Primavera. Roasted Vegetables and Truffle Butter enriches the flavor.
- 2 cups asparagus tips
- 1 yellow zucchini (halved and cut into 1/4 inch strips)
- 1 green zucchini (halved and cut into 1/4 inch strips)
- 2 medium carrots (cleaned and cut into thin strips)
- 1 red bell pepper (seeded and cut into 1/2 inch strips)
- 1 yellow or orange bell pepper (seeded and cut into 1/2 inch strips)
- 1 medium red onion (peeled, cut in half and then thinly sliced)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil (reserve 1 tablespoon)
- 2 tablespoons black truffle butter
- 2 tablespoons freshly crushed garlic
- 1 tablespoon fresh thyme leaves (chopped)
- 1/4 cup white wine
- 1 pound Protein Plus Penne Pasta
- Water and Salt for cooking the pasta
- 1 cup pasta water
- 1 pint cherry tomatoes (halved)
- 1 cup freshly grated parmesan cheese (plus extra for garnish)
Preheat oven to 400 degrees.
On a half sheet pan lined with parchment paper, add all the vegetables (except the tomatoes). Sprinkle 1 tablespoon of the garlic, the teaspoon black pepper and the teaspoon salt on the vegetables. Pour the olive oil (making sure to reserve 1 tablespoon) onto the vegetables. Use your fingers to coat the vegetables thoroughly.
Bake for 15 to 20 minutes or until the vegetables are al dente. Once vegetables are cooked, set aside until pasta is ready.
While the vegetables are roasting, cook the pasta according to package direction – al dente. Reserve one cup of the pasta water.
Note: I use 4 to 5 cups water and one tablespoon salt to cook the pasta.
Over medium heat, in a 5 quart deep sauté pan or dutch oven, heat the one tablespoon olive oil, add the truffle butter, thyme and garlic. Sauté 30 seconds to 1 minute until fragrant.
Add the white wine and simmer 3 to 5 minutes. Add 1/2 or up to 3/4 cup of the reserved pasta water. Bring to a boil. Turn off the frame. Add the pasta and cheese. Mix to coat the pasta with the cheese and liquid. Add the vegetables and the tomatoes. Mix to combine with the pasta.
Plate, sprinkle with more Parmesan and serve. Enjoy!