Pasta Primavera

Serves 4 to 6

  • 12 – 16 oz. Penne pasta (or other types of pasta – bow tie/butter fly, shell, etc.)
  • ¼ cup Olive oil
  • 1 each Maui onion, chopped
  • ½ each Bell pepper, seeded and diced (optional)
  • 1 cup Mushrooms, cleaned and sliced
  • 1 cup Broccoli florets
  • 1 cup Long beans, cut in 1 1/2 –inch pieces
  • 4 cloves Garlic, minced
  • 1 cup Asparagus, cut in 1 ½-inch pieces
  • 2 cup Grape tomatoes, halved
  • 1 each Carrot, peeled and grated
  • 2 T. Fresh basil, chopped
  • 1 T. Italian parsley, chopped
  • ½ cup Parmesan cheese, grated
  • 1 can Chicken, drained (optional)
  • 1 tsp. Salt
  • Pepper to taste


1.  Bring a large pot of water to a boil.  Add 1 Tbsp. salt and cook pasta according to package directions for al dente pasta.  Drain and hold.
2.  Preheat a large skillet on medium heat.  Add oil, onions, peppers, mushrooms, broccoli, and long beans.  Sauté for 3 - 5 minutes or until vegetables are crisp tender.
3.  Stir in the garlic, asparagus, and tomatoes.  Cook for 2 minutes.
4.  Stir in the carrot, herbs cheese, and chicken or tuna, add salt.  Add to prepared pasta and toss well to heat through.


Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.