Ingredients
- 2 Tbsp olive oil
- 8 oz penne pasta
- 1 bell pepper, any color, sliced into strips
- 1 medium zucchini, sliced into rings
- 6 oz brown or white mushrooms, sliced
- 1/2 medium red onion, sliced
- ¾ tsp fine sea salt, or to taste, plus more for boiling pasta
- ¼ tsp ground black pepper, or to taste
- 3 Tbsp unsalted butter
- 3 garlic cloves, minced
- 2 Tbsp lemon juice, freshly squeezed
- 1/2 cup freshly grated parmesan cheese, plus more to serve
- 2 Tbsp chopped fresh parsley, to serve
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Instructions
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Cook pasta in salted water according to package instructions until al’dente or to your desired doneness, drain water and cover to keep warm.
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While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.
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Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.
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Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.
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Garnish with more freshly grated parmesan if desired and sprinkle on parsley.
Nutrition Per Serving
437kcal calories51g carbs14g protein20g fat