Ingredients
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8 ounces penne pasta, dry
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4 cups broccoli florets
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2 tablespoons olive oil
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3 cloves garlic, finely chopped
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1 small red onion, sliced thin
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2 cups sliced fresh mushrooms
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2 cups sliced zucchini
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1/2 cup chicken broth
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1 teaspoon dried oregano
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2 medium tomatoes, chopped
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4 cups fresh spinach, chopped small
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1/2 teaspoon grated fresh lemon rind
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1/8 teaspoon salt
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1/8 teaspoon black pepper
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1/4 cup grated parmesan cheese
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1/2 teaspoon hot red pepper flakes
Instructions
- 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.