Description
A vibrant and comforting dish featuring penne pasta and a colorful medley of fresh vegetables, perfect for celebrating spring.
Ingredients
- 8 oz penne pasta
- 1 cup broccoli florets
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 lemon (juiced and zested)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add broccoli, bell peppers, zucchini, and cherry tomatoes. Cook for about 5-7 minutes, or until vegetables are tender.
- Add the cooked penne pasta to the skillet. Stir in lemon juice and zest, then season with salt and pepper.
- Remove from heat and sprinkle with Parmesan cheese before serving.
Notes
Feel free to mix in different vegetables or use gluten-free pasta for a variation. Serve with a fresh green salad or crusty bread.
