Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts

Name: Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 8 oz penne pasta; 1 tbsp olive oil; 2 cloves of garlic; ½ yellow onion; 3 orange and yellow baby bell peppers; 7-8 shitake mushrooms; 1 large zucchini; 7-8 cherry tomatoes; 2 tbsp pine nuts; 1 cup Baby Basil leaves; ¼ cup parmesan; Pinch of Crushed Red Pepper Flakes; Sea Salt and Freshly Cracked Pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Course
Main Course
Cuisine
Italian

Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts

Talia Rasmussen

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

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

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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.