Ingredients and Weight:
- Penne pasta: 16 ounces (453 grams)
- Zucchini: 1 medium (about 12 ounces / 340 grams)
- Yellow squash: 1 medium (about 12 ounces / 340 grams)
- Red bell pepper: 1 medium (about 8 ounces / 227 grams)
- Green bell pepper: 1 medium (about 8 ounces / 227 grams)
- Garlic: 4 cloves (about 1 ounce / 28 grams)
- Onion: 1 medium (about 8 ounces / 227 grams)
- Olive oil: 2 tablespoons (30 milliliters)
- Chicken broth: 4 cups (946 milliliters)
- Parmesan cheese: 1 cup (113 grams)
- Fresh basil: 1/2 cup (15 grams)
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Bring a large pot of salted water to a boil.
- Cook the penne pasta according to the package directions.
- While the pasta is cooking, prepare the vegetables. Slice the zucchini, yellow squash, bell peppers, garlic, and onion.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until softened.
- Add the zucchini, yellow squash, and bell peppers to the skillet and cook until tender-crisp, about 5 minutes.
- Stir in the chicken broth and bring to a simmer. Cook until the vegetables are heated through, about 5 minutes more.
- Drain the pasta and add it to the skillet with the vegetables and sauce.
- Stir in the Parmesan cheese and basil. Season with salt and black pepper to taste.
- Serve immediately.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
Dish Characteristics:
- Vibrant and colorful
- Packed with fresh vegetables
- Light and flavorful
- Healthy and satisfying
User Comments:
- "This was delicious! I loved the fresh flavors and the vegetables were cooked to perfection."
- "This is a great way to get your kids to eat vegetables. My kids loved it!"
- "This is a perfect dish for a light and healthy dinner."
- "I added some grilled chicken to mine for extra protein."
- "I substituted vegetable broth for chicken broth and it was just as good."
Special Precautions and Tips:
- If you don't have chicken broth on hand, you can use vegetable broth or water.
- You can add any vegetables you like to this dish, such as carrots, broccoli, or mushrooms.
- To make a gluten-free version of this dish, use gluten-free pasta.
- This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days.
