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.

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: 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.

That's it — enjoy your meal!

Penne with Vegetables and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions