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Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts

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

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.