It’s very rare we cook a meatless meal in our house, however, this one is simple

It’s very rare we cook a meatless meal in our house, however, this one is simple yet near and dear to my heart. A little bit of sentimental, a lot of flavor.

VEGGIE PACKED PASTA PRIMAVERA

This was the first dish I ever cooked for my husband (then boyfriend), 11+ years ago. It was made in my Mom’s kitchen, on a budget! Needless to say, it was delicious! Til’ this day it still tastes incredible, okay, maybe a little better paired with a chilled glass of Pinot Grigio. (My 20-year old self wasn’t that classy.. maybe a Bud Light when no one was looking, HA!)

Talk about a great recipe for Meatless Monday if you’re into the kind of thing! (Scroll down for the recipe!)

Ingredients: (4 servings)

1LB (1 box) Penne Pasta
2 Yellow Squash, quartered and sliced
2 Zucchini, quartered and sliced
1 bunch of Asparagus, cut into 1-inch pieces
8-10 Cherry Tomatoes, halved
Handful of Baby Kale
1 Lemon – zested and juiced
3 TBS Garlic – chopped
¼ Cup Parmesan Cheese & additional for topping
S&P to taste
¼ cup butter

Directions:

Boil pasta until al dente. While pasta is cooking, preheat a non-stick skillet over medium heat. Add olive oil, once oil is warm add all veggies minus the kale and tomatoes. Sauté for 3-4 minutes, adding ½ of the garlic, then, salt & pepper as needed. Lastly, top with lemon zest and mix. Add in kale and tomatoes, cover and cook on low heat until cooked to desired consistency.

Strain pasta, reserving ½ cup of pasta water. Keeping pasta set aside, in the same pot used to cook pasta, over medium heat, add butter and remaining garlic. Mix until garlic is fragrant. Add in pasta water, lemon juice, and parmesan. Mix until parmesan has melted, and mixture has made a sauce. Add back in pasta and veggies, mix. Top with parmesan. Serve immediately.

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