Sautéed Veggie Penne with Creamy Lemon Parmigiano Sauce

Ingredients

- 12 oz penne pasta
- 3 tbsp olive oil, divided
- 1 cup broccoli florets, chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 shallots, thinly sliced
- 1 cup frozen peas
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp gochugaru pepper flakes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup grated Parmigiano-Reggiano cheese
- 2 tbsp fresh herbs (such as basil, parsley, or chives), chopped
- Salt, to taste
- Black pepper, to taste

Instructions

1. Cook the Penne:
- Boil a large pot of salted water over high heat. Add the penne pasta and cook until al dente, about PT11M (11 minutes). Drain and set aside.

2. Prepare the Vegetables:
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the broccoli, zucchini, and yellow squash with a pinch of salt until they begin to soften, about PT5M (5 minutes). Remove from the skillet and set aside.

3. Sauté the Aromatics:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the shallots, garlic, and gochugaru pepper flakes until the shallots are translucent and fragrant, about PT3M (3 minutes).

4. Create the Sauce:
- Add the vegetable broth to the skillet, scraping any brown bits from the bottom. Bring to a simmer and let it reduce slightly, approximately PT5M (5 minutes). Add the heavy cream and allow it to thicken, about PT3M (3 minutes).

5. Mix It All Together:
- Add the cooked penne, sautéed vegetables, frozen peas, and butter to the sauce, stirring to combine. Allow everything to heat through, about PT2M (2 minutes).

6. Finish with Flavor:
- Stir in the lemon zest, lemon juice, and Parmigiano-Reggiano cheese. Season with salt and black pepper to taste. Sprinkle with fresh herbs just before serving.

Preparation & Cooking Time

Preparation Time:
PT10M
10 minutes

Cooking Time:
PT21M
21 minutes

Total Time

PT31M
31 minutes

Type of Dish

Dinner

Keywords

Pasta, Sautéed Vegetables, Creamy Sauce, Vegetarian Dinner, Easy Pasta Recipe, Lemon Parmigiano, Broccoli Zucchini Pasta, Gochugaru Pepper Flakes, Italian Dinner, Quick Meal

Recipe Yield

Feeds 4 adults

Calories

2,080 calories total

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