250 g of penne pasta
Tomato sauce
4 cups of broccoli florets
2 cups of sliced mushrooms
1/4 cup of green olives, pitted
4 tablespoons of olive oil
2 tablespoons of white wine
1 tablespoon of dried oregano
1 tablespoon of lemon juice
1/2 teaspoon of red pepper flakes
3 cloves of garlic, minced
3 ripe tomatoes, diced
1 medium zucchini, sliced
Salt to taste
250 g of penne pasta
Tomato sauce
4 cups of broccoli florets
2 cups of sliced mushrooms
1/4 cup of green olives, pitted
4 tablespoons of olive oil
2 tablespoons of white wine
1 tablespoon of dried oregano
1 tablespoon of lemon juice
1/2 teaspoon of red pepper flakes
3 cloves of garlic, minced
3 ripe tomatoes, diced
1 medium zucchini, sliced
Salt to taste
In a large pot, bring 3 liters of water to a boil, cover, and simmer for 10 minutes
Add 1 tablespoon of salt and continue to simmer
Cook the pasta according to package instructions until al dente
Blanch the broccoli, zucchini, and mushrooms separately in boiling water with salt until tender
Drain and reserve
Tomato sauce
Drain the pasta and transfer it to a serving dish
Top with the blanched vegetables, tomatoes, olives, and remaining sauce
Heat 1/2 of the olive oil over medium heat
Add the garlic, oregano, lemon juice, and red pepper flakes
Cook until the garlic is golden brown
Add the white wine and simmer for 2 minutes
Remove from heat
Drizzle the pasta and vegetables with the remaining sauce and serve.
