From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Bring a large pot of water to a boil and cook pasta al dente according to the package directions. Once cooked, drain, and set aside.
2
As the pasta cooks, warm olive oil in a large skillet over medium heat. Add the zucchini, squash, shallot, and asparagus. Cook under crisp-tender, you don't want the veggies to be completely softened, just cooked down so they still have a nice texture.
3
Add the garlic, tomatoes, peas, lemon zest, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes. Continue to cook for another few minutes.
4
Pour in the vegetable broth and coconut milk, bring to a simmer, then turn off the heat. Stir in the cooked pasta and toss to combine. Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Blanch Vegetables First 🥦Pre-blanch asparagus and yellow squash for 2-3 minutes before adding to the sauce to ensure they're tender-crisp and cook evenly with the other ingredients.
- Emulsify the Coconut Cream 🥥Use only the thick cream from the top of canned coconut milk and whisk it with vegetable broth gradually over medium-low heat to create a silky, non-separated sauce.
- Toast Garlic First 🧄Infuse your olive oil by gently toasting minced garlic for 30-45 seconds before adding vegetables to build deeper flavor without bitterness.
- Reserve Starchy Pasta Water 💧Save 1 cup of pasta cooking water and add it to the sauce to help emulsify the coconut milk and create a velvety coating that clings to the penne.
- Layer Citrus at the End 🍋Add fresh lemon juice and zest in the final 30 seconds of cooking to preserve the bright, delicate citrus flavor and prevent it from becoming bitter or muted.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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