Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz penne pasta1 T olive oil2 cloves garlic, minced1/2 sweet yellow onion, chopped3 orange and yellow baby bell peppers, chopped7-8 shitake mushrooms, stems removed, sliced1 large zucchini, diced7-8 cherry tomatoes, sliced in half2 T pine nuts, toasted1 c baby basil leaves1/4 c Parmesan, gratedpinch of red chile flakessea salt and freshly cracked pepper, to taste
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 per instructions. Drain, reserving some of the pasta water, then return to 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 the chile flakes, sea salt, and freshly cracked pepper. Toss the vegetable mixture with the pasta, adding a little reserved pasta water to moisten, if needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.
Serving Size: Makes 4 servings, about 1 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user DEDRACD.
Cook the penne pasta per instructions. Drain, reserving some of the pasta water, then return to 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 the chile flakes, sea salt, and freshly cracked pepper. Toss the vegetable mixture with the pasta, adding a little reserved pasta water to moisten, if needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.
Serving Size: Makes 4 servings, about 1 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user DEDRACD.
Nutritional Info Amount Per Serving
- Calories: 345.1
- Total Fat: 10.8 g
- Cholesterol: 4.9 mg
- Sodium: 151.7 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 6.8 g
- Protein: 15.8 g
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