By Chef
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions (about 10 minutes) until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add minced garlic (2 cloves) to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
Add broccoli florets (1 cup), diced bell peppers (1 cup), and sliced zucchini (1 medium) to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add halved cherry tomatoes (1 cup) to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the tomatoes to soften slightly.
Once the vegetables are cooked, add the drained penne pasta to the skillet. Toss everything together, adding some reserved pasta water (start with 1/4 cup) to create a light sauce that coats the pasta evenly. Stir well.
Remove from heat and stir in 1/2 cup of grated Parmesan cheese until melted and combined with the pasta and vegetables. Adjust seasoning with salt and pepper to taste.
Serve immediately, garnished with more Parmesan cheese if desired.
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By Chef
This recipe is ready in 30 minutes and features penne pasta, broccoli florets, bell peppers and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions (about 10 minutes) until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add minced garlic (2 cloves) to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
Add broccoli florets (1 cup), diced bell peppers (1 cup), and sliced zucchini (1 medium) to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add halved cherry tomatoes (1 cup) to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the tomatoes to soften slightly.
Once the vegetables are cooked, add the drained penne pasta to the skillet. Toss everything together, adding some reserved pasta water (start with 1/4 cup) to create a light sauce that coats the pasta evenly. Stir well.
Remove from heat and stir in 1/2 cup of grated Parmesan cheese until melted and combined with the pasta and vegetables. Adjust seasoning with salt and pepper to taste.
Serve immediately, garnished with more Parmesan cheese if desired.
Calories per Serving: 450
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