- 1 8 oz. box Banza Penne
- 1 crown of broccoli, broken apart
- 1 large or 2-3 small carrots, sliced
- ½ cup of peas, cooked (frozen, canned, or fresh)
- 1 dozen stalks of asparagus, cut into 2 in. pieces
- 1 medium red bell pepper, sliced
- 1 small yellow squash, julienned or sliced
- 6 grape tomatoes, halved
- 1 handful of parsley leaves
- 2 cloves garlic, crushed
- 1 tablespoon red pepper flakes
- 4-5 tablespoons extra virgin olive oil
- 1 tablespoons lemon juice
- Salt and pepper to taste
- Wash and prepare all vegetables according to ingredient list above, if not already prepared.
- Over medium-high heat, pour 3-4 tablespoons of the olive oil into a pan or skillet. Add in crushed garlic and stir. Add asparagus, carrots, and broccoli to the pan and cook for 5 minutes, stirring occasionally.
- On a separate burner, bring a large pot of salted water (about 2 quarts) to a rolling boil over high heat.
- Add in tomatoes, peas, and yellow squash to vegetable mixture in the pan and stir to combine. Sprinkle half of the red pepper flakes, half of the parsley leaves, and the lemon juice into vegetable mixture. Cook for another 4-5 minutes or until vegetables are tender and cooked to desired texture. Remove pan from heat and set aside.
- Add 2 cups of Banza Penne pasta to the boiling water in the pot, and reduce heat to create a low boil. Cook for 4-6 minutes until al dente texture. Drain and immediately rinse pasta under running lukewarm water.
- Drain well, and then add pasta back into large pot and toss to coat pasta with remaining tablespoon of olive oil. Add in vegetable medley from pan into the pasta pot, and stir to combine well. Bring pot to very low heat and add remaining red pepper flakes, parsley, and salt and pepper to taste, and mix well. Remove from heat, and serve!