Description
A quick, fresh, and vegetable-packed pasta dish loaded with colorful veggies and tossed in a light lemon-olive oil sauce.
Ingredients
- 10 oz penne pasta
- 1/2 cup reserved pasta water
- 1 medium red bell pepper, sliced
- 1 cup grape tomatoes, halved
- 2 tsp dried Italian herbs
- 1 large carrot, sliced (1/4-inch rounds)
- 3-4 garlic cloves, minced
- 1 medium zucchini, sliced
- 1/2 medium red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1/4 cup olive oil
- 1 medium yellow squash, sliced
- 2 tbsp fresh lemon juice
- Salt, as needed
- 1/2 cup grated Parmesan cheese
- 2 cups broccoli, small florets
Instructions
- Bring a large pot of water to a boil, add salt, and cook penne pasta until al dente. Reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 2 minutes.
- Add broccoli and bell pepper; sauté 2 more minutes.
- Add zucchini and yellow squash; sauté 2-3 minutes until almost tender.
- Add garlic, tomatoes, and Italian herbs; sauté 2 more minutes until fragrant.
- Transfer veggies to pasta pot or serving bowl. Add drained pasta.
- Drizzle lemon juice, season with salt, and toss while adding reserved pasta water gradually to loosen.
- Toss in Parmesan cheese and parsley; mix well.
- Serve immediately, topped with remaining Parmesan cheese.
Notes
- Use any medium pasta shape like fusilli, rotini, or farfalle.
- Swap vegetables as desired: asparagus, green beans, snap peas, mushrooms.
- Use Pecorino Romano or Grana Padano instead of Parmesan if desired.
- Fresh herbs can be substituted for parsley. Lemon juice can be swapped with vinegar.
- Avoid overcooking vegetables and save some pasta water for the sauce.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish, Pasta
- Method: Sauté
- Cuisine: Italian-Inspired