Bring the beloved flavors of Pasta House Co. straight to your kitchen with this authentic penne primavera recipe. This classic Italian-American dish showcases perfectly cooked penne pasta tossed with vibrant fresh vegetables in a rich, savory sauce that captures the essence of this St. Louis restaurant favorite. The secret lies in the precise cooking technique that keeps vegetables crisp-tender while allowing the flavors to meld beautifully with the signature pasta sauce.
Why This Recipe Works
The magic of authentic Pasta House Co. penne primavera lies in the layered cooking technique that builds flavors while maintaining perfect vegetable textures. Blanching the broccoli first ensures it stays vibrant green and tender-crisp, while sautéing the mushrooms and zucchini develops their natural flavors without overcooking. The quick toss with the signature sauce allows all components to marry beautifully while preserving the fresh, garden-to-table taste that makes this dish so memorable.
Table of Contents
Ingredients
Fresh Vegetables:
- Fresh broccoli florets – Provide vibrant color, crisp texture, and essential nutrients as the star vegetable
- Fresh mushrooms – Add earthy, umami depth and meaty texture that complements the other vegetables
- Fresh zucchini – Contributes mild flavor and tender texture while adding beautiful color contrast
Pantry Essentials:
- Extra virgin olive oil – Forms the cooking base and adds richness while helping vegetables retain their texture
- Unsalted butter РEnhances richness and helps create the perfect saut̩ base for vegetables
- Pasta House Co. spaghetti sauce or quality marinara – Provides the signature tangy, herb-infused base that ties all flavors together
- Penne pasta – The perfect tube shape holds sauce beautifully and provides ideal texture contrast
Finishing Touches:
- Fresh Parmigiano-Reggiano cheese – Adds sharp, nutty flavor and authentic Italian finishing touch
Step-by-Step Instructions
Preparing the Vegetables
- Blanch the broccoli – Bring a medium saucepan of salted water to boiling. Add broccoli florets and cook for 2-3 minutes until bright green and tender-crisp. Immediately drain and set aside.
- Slice vegetables uniformly – Cut mushrooms into ¼-inch thick slices and zucchini into ¼-inch rounds or half-moons for even cooking and attractive presentation.
- Prepare pasta water – Fill a large pot with salted water and bring to boiling for the penne pasta.
Building the Sauce Base
- Heat the cooking fat – In a large skillet, warm olive oil over medium heat. Add a pat of butter and allow it to melt and foam slightly.
- Saut̩ aromatics РAdd sliced mushrooms and zucchini to the hot oil and butter mixture. Saut̩ for exactly 2 minutes, stirring frequently to prevent sticking.
- Add blanched broccoli – Incorporate the pre-blanched broccoli florets into the skillet with the other vegetables, tossing gently to combine.
Combining Components
- Cook pasta to perfection – Add penne to the boiling water and cook according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Incorporate sauce – Add the Pasta House Co. spaghetti sauce to the vegetable mixture, stirring gently to coat all vegetables evenly.
- Combine pasta and sauce – Add the drained penne to the skillet with vegetables and sauce. Toss everything together for 3 minutes over medium heat, allowing flavors to meld.
Final Presentation
- Finish with cheese – Generously grate fresh Parmigiano-Reggiano over each serving for the authentic restaurant presentation.
- Plate with style – Using a pasta fork or tongs, transfer pasta to serving plates first, creating a nest-like base.
- Top with vegetables РArrange the saut̩ed vegetables attractively on top of the pasta, ensuring each plate gets an equal distribution.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 3 days. Keep sauce slightly loose as pasta absorbs liquid over time
- Reheating Method: Gently reheat in a skillet over medium-low heat, adding a splash of pasta water or olive oil to restore proper consistency. Microwave reheating tends to overcook vegetables
- Freezing: Not recommended, as vegetables lose their crisp texture when frozen and thawed
The Pasta House Co. Penne Primavera
Ingredients
- 1/2 ounces Olive Oil
- 2 ounces Fresh Broccoli
- 1 ounce sliced mushrooms
- 1 ounce sliced zucchini
- 1 ounce Pasta House Co. Spaghetti Sauce
- 10 ounces cooked Penne Noodles
Instructions
- Blanch fresh broccoli. Place Olive Oil in a pot. Add butter, mushrooms and zucchini; sauté for 2 minutes. Add Broccoli. Add. The Pasta House Co. Spaghetti Sauce. Blanch noodles. Toss and heat for 3 minutes; remove noodles with pasta fork first; place vegetables on top. Top with parmigiano cheese.
Since I prefer to make something rather than paying for someone’s labor, products, advertising and manufacturing cost, I will. That being said, do you have or know where to find the recipe for Pasta House Co. Spaghetti sauce?
This was so easy to put together and tasted great! It made for a healthy meal my entire family could eat.