![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5aEjwP-NdQ9_0D6wgshW-KyEBSo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6702624-a7e2140b30c24178b22b0edb93cf6e51.jpg)
Ingredients
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2 cups whole grain penne pasta
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1 tablespoon olive oil
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½ cup chopped onion
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1 pound fresh asparagus, trimmed and cut into 2-inch pieces
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2 cups sliced fresh mushrooms
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1 small yellow summer squash, halved lengthwise and sliced
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2 cups cherry tomatoes, halved
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½ cup shredded carrot
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2 cloves garlic, minced
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1 tablespoon chopped fresh oregano
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½ teaspoon ground black pepper
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¼ teaspoon salt
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⅛ teaspoon red pepper flakes
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½ cup freshly grated Parmesan cheese
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Lemon wedges
Directions
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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.
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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.
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Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.
Nutrition Facts (per serving)
281 | Calories |
8g | Fat |
42g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 281 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 12% |
Cholesterol 9mg | 3% |
Sodium 338mg | 15% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 8g | 29% |
Total Sugars 5g | |
Protein 16g | 32% |
Vitamin C 34mg | 38% |
Calcium 175mg | 13% |
Iron 4mg | 19% |
Potassium 714mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.