Ingredients
Scale
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus, cut into 1 ½-inch pieces
- 1 yellow bell pepper, cut into 1 ½-inch pieces
- 2 cups small broccoli florets
- 1 small zucchini, chopped
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 4 garlic cloves, minced
- Zest of 1 lemon
- Dash crushed red pepper flakes
- 1 cup vegetable broth
- ½ cup heavy cream
- 3 tablespoons lemon juice, divided
- 1 cup frozen peas
- ½ cup shredded Parmesan cheese
- 1 ½ cups halved grape tomatoes
- ¼ cup chopped basil
Instructions
- Cook the penne pasta in salted boiling water for about 11 minutes until al dente. Drain and return to pot.
- In a skillet, heat olive oil over medium-high heat. Sauté asparagus, yellow bell pepper, and broccoli for 2–3 minutes until tender-crisp. Add zucchini and cook for another minute. Season with salt and pepper.
- In the same skillet, melt butter over medium heat. Add shallot and garlic; cook until fragrant (about two minutes). Stir in lemon zest and broth; simmer until reduced by half (4–5 minutes). Mix in heavy cream and two tablespoons lemon juice.
- In the pot with pasta, stir in frozen peas and sautéed vegetables. Pour sauce over the mixture; add Parmesan cheese, remaining lemon juice, grape tomatoes, and basil. Adjust seasoning as needed.
- Serve warm garnished with parsley, extra Parmesan cheese, and crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 610mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
Keywords: Feel free to customize with your favorite seasonal vegetables or proteins like grilled chicken or shrimp. For a lighter sauce, reduce the heavy cream or use more vegetable broth.