Categories: Pasta, Salad

Ingredients

• • 8 oz. whole-wheat penne pasta, uncooked
• • 4 cups broccoli florets
• • 2 Tablespoons olive oil, divided
• • 4 cloves minced garlic
• • 1 medium green bell pepper, thinly sliced
• • 1 medium red bell pepper, thinly sliced
• • 1 1/2 cups fresh mushrooms, sliced
• • 1 medium (2 cups) zucchini, sliced
• • 1/2 cup vegetable broth, reduced sodium
• • 1-2 teaspoons Italian seasoning
• • 2 large tomatoes, diced
• • 4 cups fresh spinach leaves, chopped
• • 1/2 teaspoon lemon rind, grated
• • Salt—to taste

Directions

1. Cook the pasta per package directions. Add the broccoli during the last 2 minutes of cooking. Thoroughly drain the pasta and broccoli and set aside in a large bowl.

2. Combine 1 Tablespoon olive oil, garlic, onion, bell peppers and mushrooms and sauté over medium-high heat, stirring occasionally until the onion and peppers are tender (about 2 minutes).

3. Add the zucchini and continue to sauté for another 2 minutes stirring occasionally. Add the vegetable broth and Italian seasoning and cook for about 1 minute.

4. Reduce the heat to medium, add the tomatoes and cook for 5 minutes, stirring frequently. Stir in the spinach and lemon rind. Cover and cook for about 2 minutes or until the spinach is tender.

5. Add the cooked vegetable mixture to the pasta and broccoli and toss to coat well. Season with salt and pepper.

6. Drizzle with the remaining olive oil and top with parmesan cheese. Garnish with fresh basil leaves, if desired. Divide evenly into 6 portions.

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