Ingredients
Method
- Cook the pasta according to package instructions.
- Prepare the vegetables by cutting them into bite size chunks. Grape tomatoes should be cut in half to prevent bursting.
- While pasta is cooking, heat the oil in a large skillet over medium-high heat. Cook the broccoli first for two to three minutes.
- Then add the onion, bell pepper, zucchini, tomatoes, edamame, Italian seasoning, and salt. Cook about five to eight minutes. (If you have a lid, covering the skillet will help to soften the veggies quicker!)
- When ready, drain the pasta. Add the pasta, lemon juice, and parmesan to the skillet. Season with more salt to taste, if needed.
- Divide into bowls and garnish with parmesan (optional). Enjoy!
Notes
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ALLERGEN INFO
Gluten (pasta), Soy (edamame), Dairy/Milk (parmesan cheese if using) -
Gluten-Free
Use brown rice pasta, quinoa pasta, or chickpea pasta instead of whole wheat penne. -
Recipe Options
To accommodate student preferences, swap out vegetables for others that are desired, trying to maintain a “rainbow” of vegetables in each meal. Add minced garlic if desired for more flavor. -
Protein Variations
Grilled chicken, cooked ground turkey, salmon or cod could be added for more protein as needed.
