The penne with vegetables is an easy dish I’ve chosen to make with cubes of bell pepper, zucchini, eggplant, potato, and cherry tomato. It’s very inviting, colorful, and healthy.
And if we don’t add cheese, it’s a vegan dish too!
It’s a dish we can make with any pasta shape, but in my opinion, it goes excellently with short pasta like maccheroni, fusilli, gramigna, and it’s a dish that’s great even served cold!
The penne with vegetables is a dish that is dressed with seasonal vegetables, which are preferably in summer when they are the best to put on the plate!
We can make the pasta with mixed vegetables even using autumn or winter vegetables depending on the season.
The penne rigate with vegetables stewed in a pan are then flavored with aromatic herbs like basil and parsley, which complete the taste.
With the vegetables used for this dressing, we can also make a savory pie by making a puff pastry shell or shortcrust pastry or crazy dough and then pouring large amounts of stewed mixed vegetables like a ratatouille.
I used a lot of vegetables, but of course, we should use our favorites, ça va sans dire!
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I suggest other vegetable recipes like:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients RECIPE PENNE WITH VEGETABLES
- 10.5 oz penne rigate
- 1 eggplant
- 1 zucchini
- 1 potato
- 1 bell pepper
- 4 cherry tomatoes
- to taste extra virgin olive oil
- to taste basil
- to taste salt
- to taste pepper (optional)
Tools RECIPE PENNE WITH VEGETABLES
- Pans
- Wok
- Knives
- Cutting Boards
- High-sided Casseroles
FOR THE PREPARATION OF THE RECIPE PENNE WITH VEGETABLES
I wash all the vegetables, peel them or remove the non-edible parts, and dice them to roughly the same size.
I also put a high-sided pot on the stove for cooking the pasta, which I will salt once boiling.
Then I take the pan or wok, add EVO oil, and start cooking the potato cubes. After a few minutes, I add the eggplant and let it brown for a few more minutes, adding a ladle of water during cooking.
After a few minutes, I add the bell peppers, zucchini all diced, and the cherry tomato wedges.
Season with salt, add a pinch of pepper, cover with plastic wrap, and let it cook for 10/12 minutes, always paying attention so that the vegetable cubes do not stick to the bottom of the pan.
When the water boils, I add the pasta I’ve chosen, penne rigate for me, and when it’s al dente, I drain it keeping it moist and put it directly into the pan, adding some fresh basil torn with fingers and a drizzle of extra virgin olive oil.
I would say that after mixing pasta and mixed vegetable dressing, we can dish out and … dive in!
Enjoy your meal!
Annalisa
I ALSO LEAVE YOU THE RECIPE FOR RAW PASTA SALAD
read → https://blog.giallozafferano.it/asilannablu/crudaiola-con-pomodori/
Start browsing my blog and read the LIST OF ALL RECIPES!
