Lemon Garlic Pasta with Fresh Veggies

• Produce

  • 1/2 cup Basil, loosely packed fresh leaves
  • 2 cups Broccoli florets
  • 1 cup Cherry tomato
  • 2 cloves Garlic
  • 1 Red bell pepper
  • 1/4 cup Red onions
  • 1 Zucchini, small to medium

• Canned Goods

  • 1/2 cup Chicken or vegetable broth, low sodium

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher or sea salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • 2 cups Uncooked whole wheat or high protein(such as barilla plus, fusilli or penne (or other short pasta

Found on skinnyms.com

Description

Ingredients

• 2 cups uncooked whole wheat or high protein(such as Barilla Plus), fusilli or penne (or other short pasta)
• 2 tablespoons extra-virgin olive oil
• 2 cups broccoli florets
• 1/4 cup diced red onions
• 1 red bell pepper, stemmed, seeded, and sliced into strips
• 1 small to medium zucchini, cut in half lengthwise and sliced
• 2 cloves garlic, peeled and sliced
• 1/2 cup low-sodium chicken or vegetable broth
• 1 cup halved cherry tomato
• 1/2 cup loosely packed fresh basil leaves, torn into pieces
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher or sea salt, divided
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Directions

• Cook pasta according to package directions and drain.
• Add olive oil to a large skillet over medium heat. Add broccoli, onions, red pepper, and zucchini.
• Sprinkle with half the salt and cook for 5 minutes, stirring occasionally, until onions are translucent.
• Add garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add broth and tomatoes and cook for an additional 3 minutes. Toss in cooked pasta.
• Remove from heat and toss in the torn basil leaves. Sprinkle in lemon juice, the rest of the salt, black pepper, and chili flakes. Stir to combine ingredients.
• Enjoy!