Penne with Vegetables and Olives Recipe

Name: Penne with Vegetables and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small broccoli bunch, cut into florets; 4 tablespoons olive oil; 2 large garlic cloves, minced; 1 tablespoon dried oregano, crumbled; 1 teaspoon lemon juice; 1/2 teaspoon crushed red pepper flakes; 1/2 pound mushrooms (about 2 cups), sliced; 1 medium zucchini, sliced; 2 tablespoons dry white wine; 1/4 cup chopped green olives; 3 plum tomatoes, chopped; 8 ounces penne or other tubular pasta, freshly cooked; Grated Romano

Servings: persons

1 small broccoli bunch, cut into florets
4 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon dried oregano, crumbled
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/2 pound mushrooms (about 2 cups), sliced
1 medium zucchini, sliced
2 tablespoons dry white wine
1/4 cup chopped green olives
3 plum tomatoes, chopped
8 ounces penne or other tubular pasta, freshly cooked
Grated Romano

1
Cook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes.
2
Drain well.
3
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
4
Add garlic, oregano, lemon juice and red pepper flakes.
5
Cook until garlic is just golden, stirring constantly, about 30 seconds.
6
Reduce heat to medium and add mushrooms and zucchini.
7
Cook until just tender, stirring occasionally, about 5 minutes.
8
Add wine and simmer 2 minutes.
9
Add broccoli, olives and tomatoes; cook until broccoli is tender, about 4 minutes.
10
Place pasta in large bowl and toss with remaining 2 tablespoons olive oil.
11
Add vegetable mixture and combine well.
12
Serve, passing Romano separately.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 small broccoli bunch, cut into florets, 4 tablespoons olive oil, 2 large garlic cloves, minced, 1 tablespoon dried oregano, crumbled, and more.

Yes, Penne with Vegetables and Olives 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.

Penne with Vegetables and Olives

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