Ingredients:
8 ounces penne pasta, dry
4 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 small red onions, sliced thin
2 cups sliced fresh mushrooms
2 cups sliced zucchini
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
2 medium tomatoes, chopped
4 cups fresh spinach, chopped small
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated parmesan cheese
Directions:
Cook pasta according to package instructions.
Add broccoli for the last 2 minutes of cooking pasta.
Drain well and transfer to a large bowl.
Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute’ for about 2 minutes, stirring occasionally.
Now add sliced zucchini and continue to saute’ for another 2 minutes, stirring occasionally.
Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
When done, add cooked mixture to pasta/broccoli and toss to coat well.
Season to taste with salt and pepper.
Sprinkle with parmesan cheese.
Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.