Penne From Heaven

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Servings: 4 Difficulty: Intermediate
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A vibrant vegetable medley tossed with pasta and garlic for a quick, healthy dinner.
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This Penne From Heaven recipe is a delightful twist on traditional pasta dishes, featuring a colorful mix of broccoli, zucchini, and carrots. The vegetables are sautéed until tender-crisp, releasing their natural sweetness which pairs beautifully with aromatic garlic and fresh parsley. The dish is light yet satisfying, relying on olive oil and the flavors of the vegetables rather than heavy creams or cheeses. ItâÂÂs an excellent choice for a quick weeknight dinner or a healthy side dish for vegetarian gatherings. Simple to prepare with pantry staples, this recipe brings a fresh, garden-fresh taste to your table.

Penne From Heaven recipe image
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Penne From Heaven

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 248.9

Description

This Penne From Heaven recipe is a delightful twist on traditional pasta dishes, featuring a colorful mix of broccoli, zucchini, and carrots. The vegetables are saut&# 195;©ed until tender-crisp, releasing their natural sweetness which pairs beautifully with aromatic garlic and fresh parsley. The dish is light yet satisfying, relying on olive oil and the flavors of the vegetables rather than heavy creams or cheeses. ItâÂÂs an excellent choice for a quick weeknight dinner or a healthy side dish for vegetarian gatherings. Simple to prepare with pantry staples, this recipe brings a fresh, garden-fresh taste to your table.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Add the penne or ziti and cook until al dente according to package directions.
  3. Drain the pasta, reserving 1 cup of the pasta water.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add the broccoli florets, chopped zucchini, and julienned carrots to the skillet.
  6. Pour in the water and cover the skillet; steam the vegetables for 3-5 minutes until tender-crisp.
  7. Add the minced garlic and salt, sautéing for another minute until fragrant.
  8. Toss the drained pasta into the skillet with the vegetables.
  9. Add reserved pasta water as needed to loosen the mixture to your desired consistency.
  10. Remove from heat and stir in the chopped parsley.
  11. Serve immediately, topped with grated Parmesan cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 248.9kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 2462.9mg103%
Total Carbohydrate 40.8g14%
Dietary Fiber 5.3g22%
Sugars 9.8g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe can be made vegan by omitting the Parmesan cheese or using a vegan alternative.

Feel free to substitute the vegetables with seasonal favorites like bell peppers, spinach, or snap peas.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Keywords: penne, pasta, broccoli, zucchini, carrots, garlic, italian, vegetarian, vegan, healthy, quick, dinner, olive oil, parsley, sauteed, vegetables, easy, meal
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