Penne With Lemon Infused Vegetables Recipe

Name: Penne With Lemon Infused Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb penne pasta; 2 tablespoons salt; 4 -6 ounces virgin olive oil; 1 tablespoon garlic; 1 tablespoon lemon zest; 1 -2 teaspoon red pepper flakes; 1 lb mushroom, quartered; 1 cup diced red pepper; 1 lb broccoli floret; 1 large fennel, cut in strips; 1 teaspoon fresh thyme; ¼ cup chopped Italian parsley; 1 lb ricotta salata

Servings: persons

1 lb penne pasta
2 tablespoons salt
4 -6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1 -2 teaspoon red pepper flakes
1 lb mushroom, quartered
1 cup diced red pepper
1 lb broccoli floret
1 large fennel, cut in strips
1 teaspoon fresh thyme
¼ cup chopped Italian parsley
1 lb ricotta salata

1
Parcook broccoli and fennel for 3-4 minutes in salted water, drain well.
2
Cook the pasta until almost tender; drain well.
3
Over medium heat, saute garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes.
4
Add red pepper and mushrooms.
5
Cook until the mushrooms are tender.
6
Add cooked broccoli, fennel and fresh thyme.
7
and continue to cook.
8
Add the cooked pasta, half of the parsley, and season with salt and pepper.
9
Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley.

1605

kcal

Calories

117

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb penne pasta, 2 tablespoons salt, 4 -6 ounces virgin olive oil, 1 tablespoon garlic, and more.

Yes, Penne With Lemon Infused Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne With Lemon Infused Vegetables

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