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Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts
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Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Sunset Fast & Fresh Magazine

Equipment

  • Small skillet
  • Large pot
  • Large skillet

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.