Ingredients40 m servings 281
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
- Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.
Per Serving: 281 calories; 7.7 41.5 15.8 9 338 Full nutrition
ReviewsRead all reviews 6
This was very easy and fast! I didn't have any asparagus or carrots, but I added peas at the very end and it was delicious. I also reserved 1/2 cup of pasta water when draining to add to the pa...
Made this tonight and loved it. It's very versatile, I omitted the oregano/mushrooms and added broccoli. The touch of lemon at the end really makes the flavor pop...don't skip it! I made a whole...
We saw this in AR Magazine thought we give it a go. The recipe was easy to follow, prep was a cinch and a pasta primavera that didn't weigh me down with a cream sauce was exactly what I was loo...
Very easy and quick. I've made it twice now and the second time I subbed fresh green beans for the asparagus and mini-bell peppers for the squash. I think I liked it that way better. Only negati...
This was delicious and a good treat. I've made some minor tweaks to the meal: instead of yellow squash, I've used zucchini since I didn't have the squash. I don't like asparagus and passed on it...