Spring Veggie Pasta Dish (Print Version)
# Ingredients:
01 -
8 oz penne pasta
02 -
2 Tbsp lemon juice, squeezed fresh
03 -
1 medium zucchini, cut into rings
04 -
1 bell pepper, any color, sliced into strips
05 -
6 oz mushrooms (white or brown), sliced up
06 -
2 Tbsp olive oil
07 -
3 garlic cloves, finely chopped
08 -
3 Tbsp butter, unsalted
09 -
½ red onion, cut into slices
10 -
¼ tsp ground pepper, add more to taste
11 -
¾ tsp sea salt (fine), season to taste
12 -
2 Tbsp parsley, fresh and chopped (for garnish)
13 -
½ cup grated parmesan, more as needed for topping
# Instructions:
01 -
Boil the pasta in salted water until it's tender but still firm (or how you like it). Strain the water afterward and cover to keep it warm.
02 -
Heat oil in a big skillet or Dutch oven over medium heat. Toss in zucchini, mushrooms, bell pepper, and red onion. Cook while stirring around for 6–8 minutes or until they’re just tender but still crisp. Sprinkle with salt and pepper to your taste.
03 -
Drop in the butter and chopped garlic. Lower the heat to medium and stir it around until the garlic smells amazing, about 1 minute.
04 -
Mix the pasta into the skillet along with the lemon juice and parmesan. Stir so everything is coated evenly. Taste it and see if it needs more salt or pepper, then warm it all through and take it off the heat.
05 -
Top it with extra parmesan (if you like) and sprinkle some fresh parsley over the top just before serving.