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September 12, 2007

Penne with Vegetables

Delicious pasta that can be varied to suit

Compassionate Cooks, LLC

penne with vegetables

John Peacock/iStockphoto

Serves 6

2 large tomatoes (or two 15-ounce cans diced tomatoes)
1 pound dried penne pasta (also try rice pasta, whole wheat, and veggie pasta)
2 tablespoons olive oil
6 large garlic cloves, finely chopped
2 large red bell peppers, cut into strips
1 large red onion, sliced
1 large yellow summer squash, thinly sliced
1 pound fresh spinach, coarsely chopped
1/2 cup black or kalamata olives, pitted and chopped
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 cup basil leaves, thinly sliced
1/4 to 1/2 cup non-dairy Parmesan cheese (optional)
 

Bring a large pot of water to a boil. Add penne and stir to prevent sticking. Cook until just tender, about 8 minutes. Drain well and set aside.

Coarsely chop tomatoes, or open cans and drain.

Heat oil (or water to sauté) over medium-high heat. Add garlic and onion and cook, stirring often, until tender, about 3 minutes. Stir in peppers and squash and cook until tender, stirring often, about 5 minutes. Add spinach and do the same.

Reduce heat to medium. Stir in tomatoes, olives, vinegar and salt, and cook until slightly thickened, about 5 minutes. Add penne and basil and toss until heated through.

Remove from heat and stir in basil and parsley. Serve hot, sprinkled with non-dairy cheese, if desired.

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