Ingredients
Scale
- 8 oz penne pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup asparagus, sliced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), sliced
- 2 cups fresh spinach
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Boil a large pot of salted water. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of starchy water before draining.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 30 seconds).
- Add sliced asparagus and cook for about 3 minutes until bright green and tender-crisp.
- Stir in halved cherry tomatoes and sliced bell peppers; cook for an additional 4 minutes until softened.
- Mix in fresh spinach and stir until just wilted.
- Combine drained pasta with sautéed vegetables in the skillet over low heat. Gradually add reserved starchy water while mixing thoroughly to create a cohesive sauce.
- Finish with lemon juice and optional Parmesan cheese before serving warm.
Notes
- Feel free to customize with seasonal veggies like zucchini or peas.
- Use fresh herbs to elevate flavors; basil or parsley works wonderfully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1½ cups (300g)
- Calories: 360
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg