Description
A vibrant dish celebrating fresh vegetables tossed with pasta, perfect for any season.
Ingredients
- 8 oz Penne Pasta (substitutable with gluten-free or chickpea pasta)
- 1 medium Red Onion (or yellow onions/shallots)
- 1 medium Carrot (or parsnip)
- 2 cups Broccoli Florets (or asparagus/green beans)
- 1 medium Red Bell Pepper (or green/yellow/orange peppers)
- 1 medium Yellow Squash (or zucchini, can substitute with eggplant)
- 2 cloves Garlic (minced)
- 1 cup Grape Tomatoes (or cherry/sun-dried tomatoes)
- 1 tbsp Dried Italian Seasoning (can replace with fresh herbs)
- 2 tbsp Lemon Juice (or lime juice)
- ½ cup Parmesan Cheese (or nutritional yeast for dairy-free)
- 2 tbsp Fresh Parsley (for garnish)
- 2 tbsp Olive Oil (for sautéing)
- Salt (to taste)
- Red Pepper Flakes (optional, for serving)
Instructions
- Boil the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent.
- Add the Veggies: Toss in the carrot, broccoli, bell pepper, and yellow squash. Cook for 5-7 minutes, or until the vegetables are tender but still crisp.
- Combine with Pasta: Add the cooked pasta to the skillet, along with the grape tomatoes, Italian seasoning, lemon juice, and salt. Toss everything together until well combined.
- Serve and Enjoy: Finish by adding the Parmesan cheese and fresh parsley. For an extra kick, sprinkle with red pepper flakes before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to three months. Reheat gently with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian