Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts

I adapted this penne with mixed vegetables, parmesan cheese, and pine nuts recipe from Sunset Fast and Fresh magazine to add some veggies I had in the fridge.  This easy penne pasta recipe 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. This tasty vegetable pasta paired nicely with a loaded Caesar salad and some crusty bread.

Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts

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, plus more for serving
• 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 skillet and toast for 3-4 minutes or until golden brown. Remove pine nuts from the skillet and set aside.

Cook the penne pasta in a large pot of well-salted water, according to the package instructions. Drain, reserving ½ cup of the pasta cooking water, then return drained pasta 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.