Ingredients
- • 8 oz. whole-wheat penne pasta, uncooked
- • 4 cups broccoli florets
- • 2 Tablespoons olive oil, divided
- • 4 cloves minced garlic
- • 1 medium green bell pepper, thinly sliced
- • 1 medium red bell pepper, thinly sliced
- • 1 1/2 cups fresh mushrooms, sliced
- • 1 medium (2 cups) zucchini, sliced
- • 1/2 cup vegetable broth, reduced sodium
- • 1-2 teaspoons Italian seasoning
- • 2 large tomatoes, diced
- • 4 cups fresh spinach leaves, chopped
- • 1/2 teaspoon lemon rind, grated
- • Salt—to taste
Directions
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Cook the pasta per package directions. Add the broccoli during the last 2 minutes of cooking. Thoroughly drain the pasta and broccoli and set aside in a large bowl.
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Combine 1 Tablespoon olive oil, garlic, onion, bell peppers and mushrooms and sauté over medium-high heat, stirring occasionally until the onion and peppers are tender (about 2 minutes).
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Add the zucchini and continue to sauté for another 2 minutes stirring occasionally. Add the vegetable broth and Italian seasoning and cook for about 1 minute.
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Reduce the heat to medium, add the tomatoes and cook for 5 minutes, stirring frequently. Stir in the spinach and lemon rind. Cover and cook for about 2 minutes or until the spinach is tender.
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Add the cooked vegetable mixture to the pasta and broccoli and toss to coat well. Season with salt and pepper.
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Drizzle with the remaining olive oil and top with parmesan cheese. Garnish with fresh basil leaves, if desired. Divide evenly into 6 portions.