Penne pasta with garlic, chili pepper, bell pepper, olive oil, kalamata olives, rosemary, asparagus, broccolini, cherry tomatoes, and fresh basil

In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Cook the Penne

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced chili pepper, sauté for about 1 minute until fragrant.

Sauté the Vegetables

Stir in the diced bell pepper, asparagus, and broccolini. Cook for about 5-7 minutes until they start to soften.

Add the halved cherry tomatoes and sliced kalamata olives to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.

Add the cooked penne pasta to the skillet along with the chopped rosemary. Toss everything together until well combined and heated through.

Remove from heat and fold in the torn fresh basil. Season with salt and pepper to taste.

Serve hot, garnished with extra basil if desired.