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Bring a large pot of salted water to a rolling boil. Add the whole wheat penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and thinly sliced red onion, sautéing for 2-3 minutes until fragrant and softened.

Add the sliced bell pepper, zucchini, broccoli florets, and asparagus pieces to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Stir in the halved cherry tomatoes, vegetable broth, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the flavors to meld and tomatoes to slightly soften.

Add the cooked and drained pasta to the skillet with the vegetables. Toss everything together to combine. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Remove the skillet from the heat. Stir in the fresh lemon juice and chopped fresh basil. Taste and adjust seasonings as needed.

Serve immediately, garnished with grated Parmesan cheese.


Bring a large pot of salted water to a rolling boil. Add the whole wheat penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and thinly sliced red onion, sautéing for 2-3 minutes until fragrant and softened.

Add the sliced bell pepper, zucchini, broccoli florets, and asparagus pieces to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Stir in the halved cherry tomatoes, vegetable broth, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the flavors to meld and tomatoes to slightly soften.

Add the cooked and drained pasta to the skillet with the vegetables. Toss everything together to combine. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Remove the skillet from the heat. Stir in the fresh lemon juice and chopped fresh basil. Taste and adjust seasonings as needed.

Serve immediately, garnished with grated Parmesan cheese.
