A delightful pasta dish combining fresh vegetables, zesty lemon, and aromatic herbs for a wholesome meal.
Cook the penne pasta in a large pot of boiling salted water according to package instructions.
Stir the pasta occasionally to prevent sticking.
Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking.
This step ensures the broccoli is tender yet crisp.
Drain the pasta and broccoli together and set aside.
Shake the colander gently to remove excess water.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the zucchini slices and cherry tomatoes to the skillet and cook until softened.
Stir occasionally to ensure even cooking.
Stir in the spinach, oregano, and red pepper flakes. Cook until the spinach is wilted.
Cover the skillet briefly to help the spinach wilt faster.
Combine the cooked pasta and broccoli with the vegetable mixture in the skillet. Toss to coat evenly.
Use tongs for easier mixing.
Sprinkle with lemon zest, grated parmesan cheese, and season with salt and pepper to taste.
Add the lemon zest just before serving for a fresh citrus aroma.
Serve the pasta warm and enjoy your meal.
Pair with a side salad or garlic bread for a complete meal.
Nutze unsere App für das beste Erlebnis
