Description
This delicious penne dish is packed with colorful vegetables and creamy Greek yogurt, perfect for a light and healthy meal.
Ingredients
Scale
- 12 oz penne (sub farfalle or fusilli + salt for pasta water)
- 2 tablespoons extra virgin olive oil
- ½ onion (chopped)
- 3 cloves garlic (grated)
- 2 cups mushrooms (button or cremini)
- 1½ cups asparagus (trimmed and cut into 1-inch pieces)
- 1 medium zucchini (quartered lengthwise and sliced)
- 1 cup frozen peas (no need to thaw)
- 1 cup zucchini flowers (stem removed and gently torn – optional but lovely)
- ½ cup Greek yogurt
- ½ cup Parmigiano Reggiano (grated, sub Grana Padano or Parmesan)
- ¼ cup Pecorino Romano (grated, optional – sub more parmesan)
- 1 teaspoon lemon zest (juice is optional)
- 1 handful fresh herbs (choose basil, thyme, or parsley)
Instructions
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons extra virgin olive oil over medium heat. Add ½ onion cooking for a couple of minutes until fragrant and soft. Add 2 cups mushrooms, 1½ cups asparagus, and 3 cloves garlic, season with salt and pepper, and cook until they release moisture and start to brown (3 – 4 minutes) and add 1 medium zucchini, cooking for a few more minutes. Stir in 1 cup frozen peas and cook until warmed through. Turn heat off, add 1 cup zucchini flowers trimming off their stem and folding them in gently to wilt slightly. Taste and adjust for salt.
- Cook the Pasta: Cook 12 oz penne in a large pot of salted boiling water as per package instructions minus 1 minute. Reserve 1 cup pasta water before draining.
- Add Pasta and Cheese: Add the cooked pasta and ¼ cup of reserved pasta water to the skillet with the vegetables over medium heat for 1 minute, stirring to combine. Off the heat, then stir in ½ cup Greek yogurt, ½ cup Parmigiano Reggiano, ¼ cup Pecorino Romano, and 1 teaspoon lemon zest gently until the cheese melts and the sauce becomes creamy. Add more pasta water as needed to loosen the sauce. Taste and season with salt, and add extra Parmesan if desired.
- Serve Immediately: Plate and garnish with more cheese and 1 handful fresh herbs of choice.
Notes
- This dish is best served immediately for optimal creaminess.
- Zucchini flowers are optional but add a lovely touch.
- Feel free to substitute pasta types as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg
Keywords: penne, vegetables, Greek yogurt, healthy recipe