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- 8 oz. penne pasta (or whole wheat, chickpea, etc)
- 2 tbsp olive oil
- 1 shallot, sliced thin
- 1 carrot, sliced thin
- 2 cups broccoli florets, cut small
- 1 red bell pepper, sliced thin
- 1 zucchini, sliced
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 tbsp Italian seasoning
- 2 tbsp lemon juice (more to taste)
- 1/2 lemon, zest
- 1/2 cup shredded parmesan cheese
- 2 tbsp fresh basil, chopped
Cook pasta in salted water according to package directions. Drain the pasta and set it aside. Save about 1/2 cup of pasta cooking liquid for the sauce.
While pasta is cooking, heat the olive oil over medium high heat in a large skillet. Add the shallots, carrots, broccoli, and red bell pepper. Cook for about 5-6 minutes until beginning to soften. Add the zucchini and cook for 3-4 more minutes. The vegetables should be just tender-crisp.
Add the cherry tomatoes, minced garlic, Italian seasoning, lemon juice, and lemon zest. Cook for 2 minutes. Season well with salt and pepper.
Add the vegetables to the cooked pasta. Stir in the Parmesan cheese and about ¼ cup of pasta cooking liquid. Stir to form a creamy sauce. If needed, add more pasta cooking liquid to the sauce, up to about 1/2 cup.
Top with fresh basil and additional parmesan cheese if desired.
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