Description
A vibrant and fresh dish showcasing seasonal vegetables and pasta, perfect for any meal.
Ingredients
Scale
- 8 oz Penne Pasta (can substitute 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)
- 1/2 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
- Cook the Pasta: Boil salted water in a large pot. Add penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.
- Sauté the Veggies: In a large skillet over medium heat, add olive oil. Once heated, add chopped red onion and carrot. Sauté for about 3-4 minutes until softened.
- Add Other Veggies: Stir in the broccoli, red bell pepper, and yellow squash. Cook for an additional 5-7 minutes, until the vegetables are tender but still vibrant in color.
- Mix with Pasta: Incorporate the minced garlic, grape tomatoes, and dried Italian seasoning into the skillet. After about a minute, combine in the drained pasta and toss everything together.
- Finish Off: Drizzle with lemon juice and sprinkle in the Parmesan cheese. Mix well, adding reserved pasta water if the dish seems dry. Season with salt and add red pepper flakes if desired.
Notes
For a vegan version, replace cheese with nutritional yeast. Adjust vegetable options based on seasonality.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg