I adapted this recipe from one I found in a Sunset Fast and Fresh magazine. I threw in whatever veggie I had on hand, shitake mushrooms, bell peppers, onion, zucchini, and tomatoes. 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. My daughter thought it was okay.Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts: Adapted recipe by For the Love of Cooking.net Original recipe from Sunset Fast and Fresh ~ 2010 Edition
- 8 oz penne pasta
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- 1/2 sweet 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 red chile flakes
- Sea salt and Freshly cracked pepper, to taste
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 per instructions. Drain, reserving some of the pasta 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 the chile 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.
Click here for a printable version of this recipe – For the Love of Cooking.net