Ingredients:

  • 12 oz (340g) penne pasta
  • 4 qts (3.8L) water
  • 1 tbsp (15g) sea salt
  • 2 tbsp (30ml) extra-virgin olive oil
  • 2 medium carrots (120g), diced into coins
  • 1 medium zucchini (200g), halved and sliced
  • 1 red bell pepper (150g), diced
  • 1 cup (150g) snap peas
  • 3 cloves (15g) garlic, minced
  • 2 cups (60g) fresh baby spinach
  • 1/2 cup (120ml) low-sodium vegetable broth
  • 1/2 cup (120ml) half-and-half
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2g) cracked black pepper
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Boil the pasta. Bring 4 qts of salted water to a rolling boil. Add 12 oz of penne and cook until it's slightly under al dente. Note: It will finish cooking in the sauce later.
  2. Save the liquid. Before draining, scoop out 1 cup of the starchy pasta water. Set it aside.
  3. Sauté the hard veg. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the diced carrots and red bell peppers. Cook for 4-5 mins until they begin to soften and get a slight sear.
  4. Add the green veg. Toss in the sliced zucchini and snap peas. Sauté for another 3-4 mins until the zucchini is tender but still bright green.
  5. Aromatize the pan. Stir in the minced garlic and red pepper flakes. Cook for about 60 seconds until you can smell the garlic clearly but it hasn't browned.
  6. Deglaze the pan. Lower the heat to medium. Pour in the vegetable broth and half and half. Stir gently, scraping up any brown bits from the bottom of the pan.
  7. Combine and wilt. Fold in the cooked penne and 2 cups of baby spinach. Toss continuously for 1-2 mins until the spinach wilts and the sauce becomes velvety.
  8. The final touch. Stir in the Parmesan cheese and lemon juice. Season with cracked black pepper. If the sauce looks too thick, stir in a few tablespoons of that reserved pasta water until it reaches a glossy consistency.