Ingredients (for 4 servings)
250g Whole Wheat Penne (uncooked)
2 tbsps Extra Virgin Olive Oil
100g Broccoli (chopped into small florets)
1 Red Onion (sliced)
1 Yellow Bell Pepper (medium, sliced)
1 Courgette (medium, chopped)
240g Cherry Tomatoes (halved)
2 tsps Italian Seasoning
1/4 tsp Sea Salt (divided, to taste)
2 tbsps Lemon Juice (to taste)
60g Parmigiano Reggiano (grated, plus more for garnish)
Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat the oil over medium-high heat. Cook the broccoli for two to three minutes. Then add the onion, bell pepper, courgette, tomatoes, Italian seasoning, and half the salt. Continue cooking until veg is tender, about five to eight minutes.
Add the pasta, lemon juice, and parmesan. Season with the remaining salt to taste, if needed.
Divide into bowls and garnish with parmesan (optional). Enjoy!
Store leftovers in an airtight container in the fridge for up to four days.
Add garlic, red pepper flakes or black pepper for more flavour
Works well with most veg - especially peas, beans, asparagus, yellow squash.