Summer Vegetable Penne

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    Summer Vegetable Penne

    Summer Vegetable Penne

    (48)
    30min


    27 people made this

    When you need a serious vegetable kick, try this pasta recipe. Capsicums, zucchini, button squash and mushrooms.

    Ingredients
    Serves: 8 

    • 500g penne pasta
    • 150g sliced green capsicums
    • 150g sliced red capsicums
    • 150g sliced yellow capsicums
    • 2 tablespoons olive oil
    • 1 zucchini, sliced
    • 1 button squash, sliced
    • 185g mushrooms, chopped
    • 1 clove garlic, minced
    • 2 medium tomatoes - peeled, seeded and chopped
    • ground black pepper to taste
    • salt to taste

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large pot cook penne in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
    2. While pasta is cooking, wash the capsicums and cut them into 5mm strips. In a large frypan over medium heat place 2 tablespoons of olive oil and saute the capsicums until soft. Do not allow to brown.
    3. To the frypan, add the sliced zucchini and button squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
    4. Serve pasta portions onto warmed plates. Add sauce to top. Sprinkle with salt and pepper to taste.
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    Reviews and Ratings
    Global Ratings:
    (48)

    Reviews in English (48)

    by
    47

    Great recipe. We used shell pasta, and instead of plain tomatoes we added canned, diced tomatoes seasoned with garlic, oil, and vinegar. The tomatoes acted as the sauce, and added lots of flavor to the dish.  -  26 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    36

    I took some advice from the last reviewer and made some modifications. I took ground mild italian sausage and made mini meat balls with them, ground them, and set them aside while I did the veggies. I added about a 1/2 cup of white wine with the veggies, lots of salt, some oregano, parsley, and basil, and used a can of italian stewed tomatoes (drained) instead of fresh. Topped it off with shreded parmesean and it was a hit! My husband and our dinner guests loved it. I'll definately make it again.  -  11 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    35

    As the others, I found this to be a little lacking in flavor. It needs something to tie things together so that it does not just taste like pasta with vegetables. My reccomendation: add some itailian sausage, a quart of chicken stock and cook the pasta in the skillet. Then throw some parmesan on top before serving.  -  29 Jul 2007  (Review from Allrecipes USA and Canada)

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