Penne Primavera with Spring Vegetables, Lemon and Parmesan

What you need

• 340 g (12 oz) penne
• 200 g (7 oz) broccoli, cut into small florets
• 2 tbsp olive oil
• 1 red bell pepper, cut into strips
• 1 medium zucchini, halved lengthways and sliced
• 1/2 red onion, sliced
• 250 g (9 oz) cherry tomatoes, halved
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 3 tbsp lemon juice, freshly squeezed
• 50 g (1/2 cup) parmesan, finely grated, plus extra to serve
• 1 pinch red pepper flakes, optional
• 2 tbsp flat-leaf parsley, chopped
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Set a large pot of well-salted water over high heat and bring it to a rolling boil.

2. 2

   Cook the penne until al dente. Drop the broccoli into the same pot for the last 3 min.

3. 3

   While the pasta boils, heat the olive oil in a large deep frying pan over medium-high heat.

4. 4

   Add the pepper, zucchini and onion and stir-fry until crisp-tender and lightly browned in spots, 5-7 min.

5. 5

   Add the tomatoes and cook until they just start to slump, about 2 min.

6. 6

   Lower the heat to medium. Stir in the garlic with the butter until the garlic smells sweet, about 1 min.

7. 7

   Scoop out a mug of the pasta water, then drain the penne and broccoli.

8. 8

   Tip the penne and broccoli into the pan with the lemon juice, parmesan and a splash of the pasta water.

9. 9

   Toss until the cheese melts into a light glossy coating, adding more water if it looks dry.

10. 10

    Season with salt and black pepper and the flakes, if using.

11. 11

    Serve scattered with the parsley and extra parmesan.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.