Best Penne Al Ortolano Penne With Garden Vegetables Recipes

PENNE PASTA WITH VEGETABLES

Penne Pasta with Vegetables image

Make and share this Penne Pasta with Vegetables recipe from Food.com.

Provided by William Uncle Bill

Categories Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces penne pasta, dry
4 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 small red onion, sliced thin
2 cups sliced fresh mushrooms
2 cups sliced zucchini
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
2 medium tomatoes, chopped
4 cups fresh spinach, chopped small
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated parmesan cheese

Steps:

Cook pasta according to package instructions.
Add broccoli for the last 2 minutes of cooking pasta.
Drain well and transfer to a large bowl.
Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
When done, add cooked mixture to pasta/broccoli and toss to coat well.
Season to taste with salt and pepper.
Sprinkle with parmesan cheese.
Serve immediately.

Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13

PENNE WITH VEGGIES AND BLACK BEANS

Penne with Veggies and Black Beans image

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. -Vickie Spoerle, Indianapolis, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

3/4 cup uncooked penne pasta
1/3 cup sliced zucchini
1/3 cup sliced fresh carrot
4 medium fresh mushrooms, sliced
1/2 small green pepper, thinly sliced
1/2 small onion, thinly sliced
1 small garlic clove, minced
1/4 teaspoon each dried basil, oregano and thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil, divided
1 cup canned black beans, rinsed and drained
1/4 cup chopped seeded tomato
2 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 643mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

PENNE WITH SUMMER VEGETABLE RAGOUT

Penne with Summer Vegetable Ragout image

These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 16

Ingredients

2 cups diced eggplant
2 sprigs fresh rosemary
1/4 cup olive oil
1 cup diced yellow squash
1 cup diced zucchini
Salt and freshly ground black pepper, to taste
1 medium bulb fennel, thinly sliced (about 1 cup)
2 cups thinly sliced red onion
6 cloves garlic, smashed
1 red bell pepper, seeded and cut into small pieces
1 yellow bell pepper, seeded and cut into small pieces
1 tablespoon chopped fresh thyme
1 tablespoon freshly grated orange zest
2 cups seeded, diced ripe tomatoes
1/4 cup balsamic vinegar
10 ounces penne pasta

Steps:

In a large pan over high heat, saute eggplant and rosemary in oil for 5 minutes. Add squash and zucchini, and saute a few minutes more. Salt and pepper lightly. Add fennel, onion, and garlic, and saute until soft. Add peppers, reduce heat, and cook for 4 minutes. Mix in thyme and orange zest; add tomatoes and vinegar. Cook for 5 minutes. Remove from heat, and adjust seasonings with salt, pepper, vinegar, or oil. Cover, and keep warm.
Cook penne in a large pot of boiling salted water, according to package instructions, until al dente. Drain. Toss with the vegetables. Serve hot or cold.