Best Penne Pasta With Squash Zucchini And Olives Recipes

Summer Penne Pasta image

Provided by STACY D.

Yield 8

Number Of Ingredients 12

1 (16 ounce) package penne pasta
⅓ pound sliced green bell peppers
⅓ pound sliced red bell peppers
⅓ pound sliced yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste

Steps:

In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.6 g, Fat 5 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.7 g

Penne With Summer Squash, Zucchini and Sugar Snap Peas image

Provided by pEa_NuT

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb penne rigate
1 cup basic chicken stock
1/2 lb summer squash, seeded and julienned
1/2 lb zucchini, seeded and julienned
1/4 lb sugar snap pea
1/2 teaspoon olive oil
1/2 cup freshly grated parmesan cheese
1/4 cup fresh basil leaf, thinly sliced
salt
fresh ground black pepper

Steps:

Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
Adjust the salt and pepper to taste.

Nutrition Facts : Calories 532.2, Fat 6.9, SaturatedFat 2.8, Cholesterol 12.8, Sodium 289.9, Carbohydrate 93.9, Fiber 5.9, Sugar 5.8, Protein 23.2

One-Pot Penne with Zucchini and Parmesan image

Provided by Martha Stewart

Number Of Ingredients 7

2 medium zucchini
Coarse salt and freshly ground pepper
8 ounces penne pasta
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
1/2 teaspoon minced garlic
1/4 teaspoon red-pepper flakes

Steps:

Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

Summer Squash and Basil Pasta image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 9

1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves

Steps:

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.