Ingredients

• 2 cups whole grain penne pasta
• 1 tablespoon olive oil
• 0.5 cups chopped onion
• 1 pound fresh asparagus , trimmed and cut into 2-inch pieces
• 2 cups sliced fresh mushrooms
• 1 small yellow summer squash , halved lengthwise and sliced
• 2 cups cherry tomatoes , halved
• 0.5 cups shredded carrot
• 2 cloves garlic , minced
• 1 tablespoon chopped fresh oregano
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons salt
• 0.13 teaspoons red pepper flakes
• 0.5 cups freshly grated Parmesan cheese
• Lemon wedges

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
3. 3 Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

Nutrition per serving