Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts
I adapted a recipe for Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts that I found in a Sunset Fast and Fresh magazine to add veggies I had in the fridge. This pasta was light, hearty, and so delicious. I loved the flavor of the veggies with the salty Parmesan cheese and crunchy toasted pine nuts. My husband and I loved the pasta and so did my son who had two helpings, but my daughter thought it was just okay.
Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts:
Ingredients:
- 8 oz penne pasta
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- 1/2 yellow onion, chopped
- 3 orange and yellow baby bell peppers, chopped
- 7-8 shitake mushrooms, stems removed, sliced
- 1 large zucchini, diced
- 7-8 cherry tomatoes, sliced in half
- 2 tbsp pine nuts, toasted
- 1 cup baby basil leaves
- 1/4 cup Parmesan, grated
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper, to taste
How to Make Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts
Heat a small skillet over medium-low heat. Place the pine nuts in the DRY pan and toast for 3-4 minutes or until golden brown. Remove from skillet and set aside.
Cook the penne pasta in a large pot of well-salted water, per instructions. Drain, reserving 1/2 cup of the pasta cooking water, then return to the pot.
While the penne pasta is cooking heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, and shitake mushrooms to the pan; cook for 2-3 minutes.
Add the zucchini and tomatoes to the pan and cook for an additional 2-3 minutes or until softened. Add the minced garlic then cook, stirring constantly, for 1 minute. Season the vegetables with crushed red pepper flakes, sea salt, and freshly cracked pepper.
Toss the vegetable mixture with the pasta, adding a little reserved pasta water as needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.
Equipment
Ingredients
- 8 oz penne pasta
- 1 tbsp olive oil
- 2 cloves of garlic minced
- ½ yellow onion chopped
- 3 orange and yellow baby bell peppers chopped
- 7-8 shitake mushrooms stems removed, sliced
- 1 large zucchini diced
- 7-8 cherry tomatoes sliced in half
- 2 tbsp pine nuts toasted
- 1 cup baby basil leaves
- ¼ cup Parmesan grated
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat a small skillet over medium-low heat. Place the pine nuts in the DRY pan and toast for 3-4 minutes or until golden brown. Remove from skillet and set aside.
- Cook the penne pasta in a large pot of well-salted water, per instructions. Drain, reserving 1/2 cup of the pasta cooking water, then return to the pot.
- While the penne pasta is cooking heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, and shitake mushrooms to the pan; cook for 2-3 minutes.
- Add the zucchini and tomatoes to the pan and cook for an additional 2-3 minutes or until softened. Add the minced garlic then cook, stirring constantly, for 1 minute. Season the vegetables with crushed red pepper flakes, sea salt, and freshly cracked pepper.
- Toss the vegetable mixture with the pasta, adding a little reserved pasta water as needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.
