Garden Fresh Penne Pasta
A colorful burst of flavors awaits in this vibrant mix greens pasta! Tender penne noodles are tossed with a medley of fresh greens, including spinach, arugula, and kale. Enhanced with a zesty lemon vinaigrette, garlic, and grated Parmesan cheese, this dish is a celebration of the bountiful summer harvest. Indulge in this light and nutrient-packed pasta that's perfect for lunch or a delightful dinner.
ingredients
- 8 ounces penne pasta
- 3 cups mix greens (spinach, arugula, kale)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
steps
- 1.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- 3.
Add the mix greens and sauté until wilted, about 3 minutes.
- 4.
In a small bowl, whisk together lemon juice, lemon zest, salt, and pepper.
- 5.
Add the cooked penne pasta to the skillet and pour the lemon vinaigrette over the greens and pasta. Toss well to coat.
- 6.
Sprinkle the grated Parmesan cheese over the pasta and greens. Give it a final toss.
- 7.
Serve warm and enjoy the fresh flavors!
