Ingredients
Scale
- 8 ounces dried penne pasta (or your favorite pasta shape)
- 8 ounces asparagus spears, trimmed and cut into 1-inch pieces
- 1 small broccoli crown, broken into florets (about 2 cups)
- 2 tablespoons olive oil, plus a dash more for tossing the pasta if needed
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- ½ cup dry white wine
- ½ cup light coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon salt, plus more to taste
- 1 small zucchini, quartered and sliced
- 1 cup julienne cut sun-dried tomatoes
- 1 cup frozen peas, thawed
- ½ cup fresh basil, chopped
- ½ cup fresh parsley, chopped
- 1 teaspoon lemon zest
- Crushed red pepper flakes, to taste (optional)
- Black pepper, to taste
- Vegan Parmesan cheese, for serving
Instructions
- Boil salted water and cook pasta for 2 minutes less than package directions; add asparagus and broccoli for another 2 minutes.
- In a pot, heat olive oil, add onion and carrots; sauté for 8 minutes, then add garlic and sauté for another minute.
- Stir in white wine and simmer for 4 minutes; add coconut milk, lemon juice, and salt. Then add zucchini and sun-dried tomatoes, simmering for another 4 minutes.
- Combine the drained pasta, broccoli, asparagus, and peas into the sauce; stir in basil, parsley, and lemon zest. Season to taste.
- Serve topped with vegan Parmesan cheese.
Notes
Use seasonal vegetables for the best flavor and freshness.
Feel free to adjust flavors to your preference, like adding more garlic or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg