Ingredients:

  • 12 ounces (340g) penne pasta
  • 1 tablespoon olive oil
  • 1 medium zucchini, sliced
  • 1 bell pepper (red or yellow), diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) asparagus, cut into 2-inch pieces
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • ¼ cup (15g) grated Parmesan cheese (optional for serving)
  • Fresh basil leaves, for garnish

Instructions:

  1. Bring a large pot of salted water to boil. Add penne and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add zucchini, bell pepper, and carrot; cook for 4-5 minutes. Add asparagus and cherry tomatoes; cook for an additional 3-4 minutes until tender but crisp.
  3. Add the cooked penne to the skillet with vegetables. Toss to combine. Season with salt and pepper to taste.
  4. Plate the dish, garnishing with grated Parmesan and fresh basil if desired.