penne with vegetables

This recipe for Penne with Vegetables is perfect for an early summer dish that you can put together quickly. It provides fiber-rich foods linked to lower colorectal cancer risk including whole-grain pasta and a variety of vegetables. You can use whatever vegetables are in season for the freshest flavors.

• 8 oz. uncooked whole-wheat penne pasta
• 4 cups broccoli florets
• 2 Tbsp. olive or sunflower oil, divided
• 4 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium green bell pepper, cut into thin slices
• 1 medium red bell pepper, cut into thin slices
• 1 1/2 cups sliced fresh mushrooms
• 1 medium zucchini, sliced, about 2 cups
• 1/2 cup fat-free, reduced-sodium vegetable broth (consider organic)
• 1-2 tsp. dried Italian seasoning
• 2 large fresh tomatoes, diced
• 4 cups fresh chopped spinach leaves
• 1/2 tsp. grated fresh lemon rind
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup fresh basil leaves, for garnish

Cook pasta per package directions. Add broccoli last 1-2 minutes of cooking time. Drain pasta/broccoli and set aside in large bowl. (Or use water to sub for broth)

In large skillet add 1 tbsp. oil, onion, bell peppers and mushrooms and sauté over medium-high heat stirring occasionally until onions and peppers are tender, about 2 minutes.

Add garlic and zucchini and continue to sauté for another 2 minutes, stirring occasionally.

Add broth and Italian seasoning and cook for about 1 minute.

Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.

Stir in spinach and lemon rind. Cook covered for about 2 minutes or until spinach is tender.

Add cooked mixture to pasta/broccoli and toss to coat well. Season with salt and pepper.
Drizzle with remaining olive oil and top with Parmesan cheese. Garnish with fresh basil leaves.

Makes 6 servings

Source:  American Institute for Cancer Research