-
1
Bring a large saucepan of salted water to a boil.
-
2
Trim the ends from the zucchini and cut them in quarters lengthwise.
-
3
With a paring knife, cut out and discard the seeds, leaving the green skin with about 1/2 inch of white attached.
-
4
Cut the trimmed zucchini crosswise into 1 1/2-inch lengths, then cut the pieces lengthwise into 1/4-inch strips.
-
5
Snap off the tough ends of the asparagus spears and cut the trimmed spears on the diagonal into 1/2-inch pieces.
-
6
Parboil the vegetables as follows: Drop the green beans, broccoli, and fresh peas, if using, into the boiling water, and cook 2 minutes.
-
7
Add the asparagus and frozen peas, if using, and cook 2 minutes.
-
8
Drain the vegetables in a colander.
-
9
Rinse them under cold water and drain again thoroughly.
-
10
Bring an additional 6 quarts of salted water to a boil in an 8-quart pot over high heat.
-
11
Heat the olive oil in a large, heavy skillet over medium-high heat.
-
12
Add the onion and garlic and cook, stirring, until golden, about 6 minutes.
-
13
Stir in the mushrooms and cook until wilted, about 3 minutes.
-
14
Pour in the tomatoes, add the crushed red pepper, and season lightly with salt.
-
15
Bring the sauce to a boil, then lower the heat so the sauce is at a lively simmer.
-
16
Cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes.
-
17
Add the stock, the zucchini, and the parboiled green vegetables and cook, stirring occasionally, until all the vegetables are tender but not mushy, about 5 minutes.
-
18
Stir in the basil, remove the sauce from the heat, and cover to keep warm.
-
19
Stir the penne into the boiling water.
-
20
Return to a boil, stirring frequently.
-
21
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
-
22
Drain well and return the pasta to the pot.
-
23
Add half the liquid portion of the sauce, leaving most of the vegetables behind, and bring the sauce and pasta to a boil, stirring well.
-
24
Remove the pot from the heat and stir in half the grated cheese.
-
25
Check the seasoning, adding salt if necessary.
-
26
Spoon the pasta onto a warm platter or into warm bowls and spoon the remaining sauce and vegetables on top.
-
27
Sprinkle with the remaining cheese and serve immediately.
