Ingredients
| 1 box (340 g) | Italpasta Gluten Free Penne Rigate |
| 2 tbsp (30 mL) | Italpasta Extra Virgin Olive Oil |
| 1 | small red onion finely chopped |
| 1 | medium zucchini finely chopped |
| 1 | medium summer squash finely chopped |
| 1 cup (250 mL) | fresh or frozen peas |
| ½ cup (125 mL) | dry white wine |
| 1 ½ cups (375 mL) | Italpasta Smooth Marinara Sauce |
| ½ cup (125 mL) | grated Parmesan cheese |
| 2 tbsp (30 mL) | freshly chopped basil |
| freshly ground pepper |
Steps
- Cook Italpasta Gluten Free Penne Rigate in a large pot of boiling salted water until al dente, 6-8 minutes.
- Heat oil in a large non-stick skillet over medium heat. Add onion, zucchini, summer squash and peas and cook until softened, about 5 minutes. Add white wine and reduce by half. Stir in Italpasta Smooth Marinara Sauce and reduce heat to low; simmer uncovered for 10 minutes. Season the primavera sauce with freshly ground pepper.
- Drain pasta and reserve ½ cup pasta water. Add the pasta and pasta water to the skillet and stir for 1 minute over medium-high heat to combine. To serve, sprinkle pasta with Parmesan cheese and freshly chopped basil.
Nutritional Information
Calories per serving 541, Fat 13 g, Cholesterol 9 mg, Sodium: 315 mg, Carbohydrates 88 g, Fibre 5.8 g, Sugar 10 g, Protein 13 g
- Colourful vegetables provide this pasta with 28% of the % DV of Vitamin C in a single serving.
- One serving contains 19% of the % DV of Calcium.