Colorful Pasta Lunch
Brighten up your day with this vibrant and wholesome Colorful Pasta Lunch, a quick and healthy recipe bursting with fresh, seasonal vegetables. Featuring tender penne pasta tossed with sautéed zucchini, sweet cherry tomatoes, crisp red bell peppers, and nutrient-rich spinach, this dish is a rainbow of flavors and nutrients in every bite. A zesty hint of lemon ties it all together, while optional parmesan and fresh basil add indulgent finishing touches. Ready in just 35 minutes and perfect for a light yet satisfying lunch, this recipe is ideal for busy weekdays or meal prepping. Whether you're a vegetarian or simply looking for a healthy pasta option, this quick and easy dish will become a go-to favorite.
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Recipe Information
Ingredients
- 250 grams penne pasta
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 200 grams cherry tomatoes
- 1 medium zucchini
- 1 medium red bell pepper
- 100 grams spinach leaves
- 1 medium lemon
- 50 grams parmesan cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 10 grams fresh basil leaves (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the zucchini, and cut the red bell pepper into thin strips. Mince the garlic and set all aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
Stir in the spinach leaves and cook for another 2 minutes until wilted. Season the vegetables with salt, black pepper, and red chili flakes if using.
Zest and juice the lemon, then add both the zest and juice to the skillet. Stir well to combine.
Add the cooked pasta to the skillet and toss to coat. If the sauce seems too dry, add a splash of the reserved pasta water to loosen it up.
Remove the skillet from heat and sprinkle with grated parmesan cheese if desired. Tear fresh basil leaves over the top for an aromatic finish.
Serve hot, and enjoy your colorful pasta lunch!
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 24.9 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 816 mg | 63% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2437 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
