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Pasta Primavera with Caramelized Onions

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Prep: 20 min. •  Cook: 45 min. •  Serves: 6


  • 2 large Biggins® onions, sliced
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 2 large zucchinis (7 inches each), sliced
  • 3 tbsp. olive oil
  • 8 oz. cooked penne pasta
  • 1 container (8 oz.) basil pesto sauce
  • 1 c. shredded Italian cheeses


In a large skillet, caramelize the onions by cooking on medium-low heat in 2 tablespoons of olive oil for 15-20 minutes, or until golden. Add red and green bell peppers, zucchini and 1 tablespoon of olive oil to the onions. Continue to sauté 8-10 minutes, until the peppers and zucchini are tender.

Meanwhile, cook 8 ounces penne pasta in boiling water for 10 minutes, or until tender; drain. Return hot pasta to pan; add vegetables and basil pesto sauce. Gently toss ingredients together to coat. Heat through for 5-10 minutes. Lightly mix in 1 cup shredded Italian cheeses and serve.

Recipe Courtesy of: National Onion Association