Ingredients
Scale
- 8 oz penne pasta
- 3 tbsp extra virgin olive oil
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup broccoli florets
- 2 cloves garlic (minced)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prep the vegetables: Wash and chop the bell peppers, zucchini, and broccoli into bite-sized pieces. Mince the garlic finely.
- Cook the pasta: Boil a large pot of salted water. Add penne and cook until al dente (about 10 minutes). Drain and set aside.
- Sauté veggies: In a large skillet over medium heat, warm olive oil. Add minced garlic; sauté until fragrant. Toss in chopped vegetables and stir-fry until tender but crisp (about 5-7 minutes).
- Make sauce: Add lemon juice, salt, and pepper to the sautéed veggies.
- Combine: Gently add cooked pasta to the skillet with vegetables. Toss until well-coated with sauce.
- Serve: Remove from heat, sprinkle with Parmesan cheese, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg