Whole Wheat Penne with Vegetables & Lemon Zest

The picture doesn’t do this recipe justice.  The fresh lemon zest on top of the veggies and pasta was very delicious.


1 pkg. whole wheat penne
Juice from one lemon
Zest from one lemon
White wine
1 summer squash julienne sliced
1 zucchini julienne sliced
1 pkg. sliced mushrooms
½ red onion diced
Fresh Italian Parsley
4 cloves minced garlic
Salt & Pepper
Vegetable based organic better than bouillon


Boil water for pasta with salt.  Cook pasta approximately 10 to 12 minutes until done.  Reserve approximately 2/3 cup of pasta water.

While water is boiling saute onion and vegetables in bouillon, do not over cook.  Cook approximately 3 minutes or so until vegetables become more vibrant and just start to soften. Add juice of lemon and white wine approximately ½ cup to 1 cup of wine.  Add garlic, fresh parsley and salt and pepper to taste.  Toss vegetables in pasta bowl with penne  and garnish with lemon zest and more cracked pepper.