tricolor summer penne- skinny taste

Recipe Courtesy of: The SkinnyTaste Cookbook
Serves: 4
Prep/Cook Time: Less than 30 minutes

You will need:

8 ounces penne pasta (use brown-rice or quinoa pasta for gluten-free)
1 zucchini, cut into ¼ inch matchsticks (or use a spiralizer)
1 yellow squash (same prep as zucchini)
1 ¼ cups shredded carrots
1 tablespoon olive oil
4 garlic cloves, thinly sliced
¼ cup grated Parmesan or Romano cheese
Kosher salt & black pepper
2 Tablespoons thinly sliced basil (see below)

Here’s what to do:

Cook the pasta to al dente in a pot of salted boiling water, according to package directions, adding zucchini, squash, and carrots to the water in the last 2 minutes of cooking. Reserve ½ cup of the cooking water, set aside, then drain the pasta.

Heat a large nonstick skillet or wok over medium heat. Add olive oil and the garlic and cook, stirring, until golden, 2 to 3 minutes. Quickly add the drained pasta and vegetables, ¼ cup of the reserved pasta water, grated cheese, ½ teaspoon salt, and black pepper to taste.

Cook, tossing everything together well, for about 1 minute, adding the remaining ¼ cup of pasta water if the mixture seems dry. Remove the pan from the heat, toss with fresh basil. Here is an easy way to cut basil ribbons:

1. Stack basil leaves in a pile. 2. Tightly roll them up like a cigarette. 3. Cut thin slices across the roll. 4. Perfectly sliced basil ribbons!

Serve hot and add additional seasoning or grated cheese if desired.