Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts
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0
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 8 oz penne pasta
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ yellow onion chopped
- 3 bell peppers chopped, orange and yellow, baby
- 7-8 shiitake mushrooms stems removed, sliced
- 1 zucchini diced, large
- 7-8 cherry tomato sliced in half
- 2 tbsp pine nuts toasted
- 1 cup basil baby leaves
- ¼ cup parmesan grated
- Pinch crushed red pepper flakes
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
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.
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