Penne with Summer Squash Zucchini and Sugar Snap Peas
Indulge in the vibrant flavors of summer with this Penne with Summer Squash, Zucchini, and Sugar Snap Peas recipe—a bright and refreshing pasta dish that's perfect for warm-weather dining. Featuring tender penne pasta tossed with sautéed zucchini, yellow summer squash, and crisp sugar snap peas, this dish is elevated by the zesty combination of fresh lemon juice, lemon zest, and rich Parmesan cheese. A hint of garlic and buttery goodness ties it all together, creating a delightful balance of light and savory. Ready in just 25 minutes, this quick and easy recipe is ideal for weeknight dinners or seasonal entertaining. Garnished with fresh parsley for a burst of color and flavor, this pasta pairs beautifully with a chilled glass of white wine or sparkling water. Perfect for vegetarians and pasta lovers alike, this recipe delivers irresistible freshness in every bite!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 medium zucchini
- 2 medium yellow summer squash
- 1.5 cups sugar snap peas
- 2 tbsp olive oil
- 3 cloves garlic
- 2 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, then drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta cooks, wash and slice the zucchini and yellow squash into thin half-moons. Trim the ends of the sugar snap peas.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the zucchini and yellow squash to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the sugar snap peas and cook for an additional 2 minutes.
Push the vegetables to the sides of the skillet and add the unsalted butter to the center. Once melted, stir in the lemon juice and lemon zest.
Add the drained pasta to the skillet. Toss everything together, adding some reserved pasta water if the dish seems dry, a few tablespoons at a time.
Sprinkle in the grated Parmesan cheese, salt, and black pepper. Toss well to coat the pasta and vegetables evenly.
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve immediately, with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 6910 mg | 300% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 50.3 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1142 mg | 88% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2583 mg | 55% | |
*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.
