Lemon Garlic Penne Pasta with Seasonal Vegetables
Elevate your dining experience with this vibrant Lemon Garlic Penne Pasta loaded with seasonal vegetables. This delightful dish combines al dente penne pasta with fresh broccoli, zucchini, mushrooms, and spinach, all gently sautéed in olive oil and infused with aromatic garlic and zesty lemon. Perfect for a light weeknight meal or a gathering with friends, this recipe not only pleases the palate but also adds a burst of color to your plate. Topped with freshly grated Parmesan cheese, it's a wholesome and delicious way to enjoy a medley of vegetables.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
penne pasta
8 ounces (dry)
broccoli florets
4 cups (fresh)
olive oil
2 tablespoons (for sautéing)
garlic
3 cloves (finely chopped)
red onion
1 small (sliced thin)
fresh mushrooms
2 cups (sliced)
zucchini
2 cups (sliced)
chicken broth
1/2 cup (for cooking)
dried oregano
1 teaspoon (for seasoning)
hot red pepper flakes
1/2 teaspoon (for seasoning)
tomatoes
2 medium (chopped)
fresh spinach
4 cups (chopped small)
fresh lemon rind
1/2 teaspoon (grated)
salt
1/8 teaspoon (for seasoning)
black pepper
1/8 teaspoon (for seasoning)
Parmesan cheese
1/4 cup (grated)
Instructions
1
Begin by cooking the penne pasta according to the package instructions. Remember to add the broccoli florets during the last 2 minutes of cooking to ensure they are vibrant and tender-crisp.
2
Once cooked, drain the pasta and broccoli well, and transfer them to a large mixing bowl, setting it aside for later use.
3
In a large frying pan over medium heat, pour in the olive oil. Add the finely chopped garlic, thinly sliced red onion, and sliced mushrooms. Sauté these ingredients for about 2 minutes, stirring occasionally until the onion is translucent and the mushrooms begin to soften.
4
Next, incorporate the sliced zucchini into the frying pan and continue to sauté for another 2 minutes, mixing occasionally to ensure even cooking.
5
Pour in the chicken broth, then sprinkle in the dried oregano and hot red pepper flakes. Allow this mixture to cook for 1 minute, letting the flavors meld beautifully.
6
Reduce the heat to medium-low, and gently fold in the chopped tomatoes. Cook this mixture for 5 minutes, stirring frequently to ensure the tomatoes break down and release their juices.
7
Now, add the fresh spinach and grated lemon rind, covering the pan to create a steam pocket. Cook for approximately 2 minutes, or until the spinach has wilted and turned tender.
8
With the vegetable mixture ready, pour it over the bowl containing the cooked penne and broccoli. Toss everything together, ensuring the pasta is thoroughly coated in the vibrant sauce.
9
Season the dish with salt and black pepper to taste, giving it a final toss.
10
To finish, sprinkle the grated Parmesan cheese on top and serve the pasta immediately while hot. Enjoy this colorful, delicious dish with friends and family!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Garlic Penne Pasta with Seasonal Vegetables?
It is a vibrant and healthy pasta dish featuring penne, fresh broccoli, zucchini, mushrooms, and spinach sautéed in a garlic and lemon-infused olive oil sauce.
What ingredients are needed for this recipe?
You will need penne pasta, broccoli florets, olive oil, garlic, red onion, mushrooms, zucchini, chicken broth, dried oregano, red pepper flakes, tomatoes, fresh spinach, lemon rind, salt, pepper, and Parmesan cheese.
How do I prepare the broccoli for this dish?
The broccoli should be cut into florets and added to the boiling pasta water during the last 2 minutes of the penne's cooking time to ensure they are tender-crisp.
Is this recipe vegetarian?
While the tags suggest it is vegetarian, the ingredients list chicken broth. To make it strictly vegetarian, simply substitute the chicken broth with vegetable broth.
Can I use a different type of pasta?
Yes, while penne is recommended, you can use other short pasta shapes like fusilli, rotini, or farfalle.
What is the purpose of the chicken broth in this recipe?
The chicken broth acts as a light base for the sauce, helping to deglaze the pan and meld the flavors of the sautéed vegetables and spices.
How many cloves of garlic are required?
This recipe calls for 3 cloves of garlic, finely chopped, to provide a robust aromatic flavor.
Can I make this dish vegan?
Yes, you can make it vegan by using vegetable broth instead of chicken broth and either omitting the Parmesan cheese or using a nutritional yeast or vegan cheese alternative.
How long does it take to sauté the mushrooms and onions?
Sauté the thinly sliced red onion and sliced mushrooms for about 2 minutes until the onion is translucent and the mushrooms begin to soften.
What kind of mushrooms should I use?
The recipe suggests 2 cups of fresh sliced mushrooms; cremini, white button, or shiitake mushrooms all work well.
How do I incorporate the spinach?
Add 4 cups of chopped fresh spinach to the pan along with the lemon rind, then cover the pan for about 2 minutes until the spinach has wilted.
Is the lemon juice used in this recipe?
This specific recipe focuses on using 1/2 teaspoon of grated fresh lemon rind for a concentrated citrus aroma without the acidity of the juice.
What spices are used for seasoning?
The dish is seasoned with dried oregano, hot red pepper flakes, salt, and black pepper.
Can I use frozen spinach instead of fresh?
While fresh spinach is recommended for texture, you can use frozen spinach if it is thawed and squeezed dry before adding.
How do I prevent the pasta from being dry?
The combination of olive oil, chicken broth, and the juices released from the chopped tomatoes creates a light sauce that coats the pasta.
What should the texture of the zucchini be?
The zucchini should be sautéed for about 2 minutes, allowing it to become tender while still maintaining some bite.
Can I add protein to this pasta?
Absolutely. Grilled chicken, sautéed shrimp, or chickpeas would make excellent additions to this vegetable-forward dish.
How much Parmesan cheese is recommended?
The recipe calls for 1/4 cup of grated Parmesan cheese to be sprinkled on top before serving.
Is this dish spicy?
It has a very mild heat from the 1/2 teaspoon of hot red pepper flakes. You can adjust this amount to suit your spice preference.
How many servings does this recipe make?
Based on the 8 ounces of pasta and significant vegetable volume, it typically serves 3 to 4 people as a light meal.
When should I add the tomatoes?
Add the chopped tomatoes after the broth and spices have cooked for a minute, then simmer for 5 minutes to let them break down.
Can I use bottled lemon peel?
Freshly grated lemon rind is preferred for the best flavor, but dried lemon peel can be used in a smaller quantity if necessary.
What is the best way to serve this pasta?
Serve it immediately while hot, topped with fresh Parmesan cheese and perhaps a side of crusty bread.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Is this recipe gluten-free?
The recipe is not gluten-free as written because it uses standard penne pasta, but it can be made gluten-free by using a certified gluten-free pasta alternative.
Can I use yellow onion instead of red onion?
Yes, yellow or white onion can be used, though red onion offers a slightly milder flavor and vibrant color.
How do I reheat the pasta?
Reheat in a microwave or on the stovetop with a splash of water or broth to loosen the sauce and prevent the pasta from drying out.
Why add broccoli to the pasta water?
Adding broccoli to the boiling pasta water is a time-saving technique that blanches the vegetable to a perfect texture without needing a separate pot.
Can I use olive oil instead of extra virgin?
Yes, standard olive oil is fine for sautéing, though extra virgin olive oil provides a richer flavor for this Italian-inspired dish.
What makes this dish healthy?
This dish is packed with fiber and nutrients from a variety of vegetables like broccoli, spinach, and zucchini, and uses a light olive oil base instead of heavy cream.