Penne & Veggies

Ainekset

Pasta & Sauce Base

8 oz penne (or your favorite short pasta)

2 Tbsp olive oil

2 Tbsp butter

½ lemon, juiced

½–1 cup freshly grated Parmesan

Salt & cracked black pepper

The Veggie Lineup (The Groark Boys Version)

1 zucchini, diced

1 cup broccoli florets

1 large carrot, ribboned or julienned

½ sweet onion, thinly sliced

6–8 asparagus spears, cut into 1–2 inch pieces

1 cup cherry tomatoes, halved

1 bell pepper, thinly sliced

3 cloves garlic, minced

1 tsp Italian seasoning

Fresh basil (optional but recommended)

How I Cooked It

Once the pasta water was rolling on one side of the griddle, I built the veggie base on the other:

Ohjeet

Olive oil down first.

Onion, carrots, broccoli, bell peppers, and asparagus go on — these need the head start.

After 2–3 minutes, add zucchini.

Garlic in once everything has color (don’t burn it).

Tomatoes go in last so they blister but don’t break down completely.

Season with salt, pepper, and Italian seasoning.

Then straight from the boiling water, pasta hits the griddle. Add butter, a splash of pasta water, squeeze of lemon, and finish with a heavy dose of Parmesan.

Date night doesn’t have to look like reservations anymore.

And honestly? That’s better than any restaurant. 🍝🔥🍷