Easy 66 min

Healthy Pasta Primavera

asian european greek italian korean mediterranean middle eastern region main side sweet spicy sour savory umami hard medium

Prep

27 min

Cook

39 min

Total

66 min

Ingredients (15)

2 cups whole grain penne pasta g

1 tablespoon olive oil g

½ cup chopped onion g

1 pound fresh asparagus, trimmed and cut into 2-inch pieces g

2 cups sliced fresh mushrooms g

1 small yellow summer squash, halved lengthwise and sliced g

2 cups cherry tomatoes, halved g

½ cup shredded carrot g

2 cloves garlic, minced g

1 tablespoon chopped fresh oregano g

½ teaspoon ground black pepper g

¼ teaspoon salt g

⅛ teaspoon red pepper flakes g

½ cup freshly grated Parmesan cheese g

Lemon wedges g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.

Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.