Quick Garden Vegetable Penne

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 10 minutes. Reserve 120 ml of starchy pasta water, then drain the pasta.

💡 Tip: Salting the pasta water generously enhances the flavor of the noodles from the inside out.

While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.

Add the minced garlic, chopped red bell pepper, and sliced zucchini to the skillet. Saute for 4 to 5 minutes until the vegetables are tender-crisp.

💡 Tip: Do not overcrowd the skillet so the vegetables sauté evenly rather than steaming.

Stir in the halved cherry tomatoes, dried Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 2 minutes until the tomatoes begin to soften and release their juices.

Toss the drained penne into the skillet with the vegetables. Pour in a splash of the reserved pasta water along with the grated Parmesan cheese, stirring constantly to create a light glossy sauce that coats the pasta.

💡 Tip: Add more pasta water a tablespoon at a time if the pasta seems dry.

Remove from heat, fold in the fresh torn basil leaves, and adjust salt and pepper to taste. Serve warm with extra Parmesan on top.