Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts calories by ingredient
Introduction
The name says it all. Taken from fortheloveofcooking.com. The name says it all. Taken from fortheloveofcooking.com.Number of Servings: 4
Ingredients
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8 oz penne pasta
1 T olive oil
2 cloves garlic, minced
1/2 sweet 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 T pine nuts, toasted
1 c baby basil leaves
1/4 c Parmesan, grated
pinch of red chile flakes
sea salt and freshly cracked pepper, to taste
Directions
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.