Penne with Spring Vegetables Recipe

Name: Penne with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes; 1 lb. dried penne pasta; 2 Tbs. olive oil; 6 large cloves garlic, finely chopped; 1 medium onion, finely chopped; 2 large red bell peppers, cut into 1/4-inch-thick strips; 1 large yellow summer squash, halved lengthwise, seeded and thinly sliced; 1 cup sliced, oil-cured black olives; 1 Tbs. balsamic vinegar; 1 tsp. salt; 32 large basil leaves, thinly sliced ( 1/2 cup); ⅓ cup finely chopped flat-leaf parsley; 1/4 to 1/2 cup grated Parmesan cheese, optional

Servings: persons

2 large tomatoes
1 lb. dried penne pasta
2 Tbs. olive oil
6 large cloves garlic, finely chopped
1 medium onion, finely chopped
2 large red bell peppers, cut into 1/4-inch-thick strips
1 large yellow summer squash, halved lengthwise, seeded and thinly sliced
1 cup sliced, oil-cured black olives
1 Tbs. balsamic vinegar
1 tsp. salt
32 large basil leaves, thinly sliced ( 1/2 cup)
⅓ cup finely chopped flat-leaf parsley
1/4 to 1/2 cup grated Parmesan cheese, optional

1
Bring large pot of lightly salted water to a boil.
2
Cut an X into bottom of each tomato and plunge tomato into boiling water, 30 seconds.
3
With slotted spoon, transfer to colander and rinse under cold running water.
4
Peel tomatoes, cut each in half crosswise, through equator, and squeeze out seeds.
5
Chop coarsely and set aside.
6
Add penne to boiling water and stir to prevent sticking.
7
Cook until just tender, about 8 minutes.
8
Drain well.
9
Meanwhile, in large saucepan, heat oil over medium-high heat.
10
Add garlic and onion and cook, stirring often, until tender, about 3 minutes.
11
Stir in peppers and squash, and cook until tender, stirring often, about 5 minutes.
12
Reduce heat to medium.
13
Stir in tomatoes, olives, vinegar and salt, and cook until slightly thickened, 3 to 4 minutes.
14
Add penne and toss until heated through.
15
Remove from heat and stir in basil and parsley.
16
Serve hot, sprinkled with cheese if desired.

1864

kcal

Calories

122

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large tomatoes, 1 lb. dried penne pasta, 2 Tbs. olive oil, 6 large cloves garlic, finely chopped, and more.

Yes, Penne with Spring Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne with Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions