Home > Recipe Exploration > Recipe Exploration: Vegetable Parmesan Penne

Recipe Exploration: Vegetable Parmesan Penne

Name: Vegetable Parmesan Penne
By: Renee

Prep Time: 15 min
Cook Time: 30 min

Servings: 6

Ingredients:

  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 1/2 pound asparagus, trimmed and cut into 1 inch pieces
  • 1 cup fresh broccoli florets
  • 1 cup chopped red bell pepper
  • 1 cup chopped zucchini
  • ½ cup of chopped squash
  • ½ onion, chopped
  • salt
  • pepper
  • 3/4 cup butter
  • 2 tablespoons minced garlic
  • 1 cups sun-dried tomatoes, packed in oil chopped
  • 3 ounces grated Parmesan cheese


Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.
  3. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper, zucchini, squash, and onion until flecked with dark brown. Set aside.
  4. In a large skillet over medium heat, melt butter. Saute garlic and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9×13 inch baking dish.
  5. Bake in preheated oven 30 to 40 minutes, until hot.


Notes:

  • Good idea to use a stir fry mix to save on time and money.  Be careful using frozen.  Fresh seems to work best with this recipe
  • This would be excellent with chicken, shrimp or bacon if you are feeling meaty
  • You can add in oil from sun dried tomatoes for extra flavor
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  1. April 2, 2012 at 8:39 pm

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