INGREDIENTS
UNITS
SCALE
INGREDIENTS
- ½ lb Penne pasta
- To taste Salt
- 1 tsp Olive oil , extra virgin
- ½ cup Red onion , sliced
- 1 Carrot , peeled, sliced into matchsticks
- 2 cups Broccoli , florets
- 1 medium Red bell pepper, sliced into matchsticks
- 3 cloves Garlic, minced
- 2 Tomatoes, preferably plum, chopped
- 2 tsp Italian seasoning
- ½ cup Pasta water, reserved
- 2 tbsp Lemon juice
- To taste Salt
- ¼ cup Parmesan cheese, grated
- 2 tbsp Parsley , chopped
- ¼ cup Parmesan cheese, grated
METHOD
- Bring a large pot of salted water to a boil. Cook pasta to al dente, reserve ½ cup of the water and drain.
- Heat oil in a large skillet over medium-high heat. Add red onion and carrot and sauté 2 minutes. Add broccoli and red bell pepper. Sauté for 2 minutes. Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes.
- Pour vegetables into a serving bowl, add drained pasta and drizzle in lemon juice. Season with salt and toss, while gradually adding in reserved pasta water to get sauce to desired consistency.
- Add Parmesan cheese and parsley. Serve with remaining Parmesan cheese on top.
NOTES
This is a versatile recipe so you can use different vegetables based on what you have on hand. Asparagus, eggplant, and cauliflower all work well
Any dried, short pasta will work (i.e. bowtie, fusilli)
Adding a chicken breast, shrimp or other proteins are great options
