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    Home » Recipes » Pasta and Noodles

    End of Summer Penne Primavera

    Modified: Mar 4, 2024 · Published: Sep 17, 2013 by Ashley

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    My father-in-law gave me a bunch of beautiful tomatoes from his garden, and they were >thisclose< to being too ripe. This pasta was a way for me to use up those tomatoes plus a bunch of beautiful produce that was hanging out in my kitchen, all at once. It was simple enough to put together, because I just kind of chopped things and dropped them into the pan as I went. I really liked how colorful this dish was, and some nice, fat strips of Parmesan right on top added a great bit of salty, creamy goodness.

    End of Summer Penne Primavera
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    End of Summer Penne Primavera

    End of Summer Penne Primavera

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Italian
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    Ingredients

    Units Scale
    • 2 tablespoons extra-virgin olive oil
    • ½ small sweet onion, diced
    • 1 small shallot, diced
    • 2 cloves garlic, minced
    • 1 stalk celery, diced
    • 4 mini bell peppers, diced
    • 2 zucchini, diced
    • 1 bunch asparagus, trimmed and chopped into 1-inch pieces
    • 7 large tomatoes, diced
    • 1 dried bay leaf
    • 1 ½ cups vegetable stock
    • Kosher salt and freshly cracked black pepper, to taste
    • Cooked whole wheat penne*
    • Chopped parsley, for garnish
    • Parmesan shavings, for garnish (omit to keep it vegan)

    Instructions

    1. Heat oil in a large, non-stick skillet over moderate heat. Add ingredients, through tomatoes, and season to taste with salt and pepper. Sauté for a few minutes and add the bay leaf and vegetable stock. Check for seasoning and adjust if necessary. Simmer for a few minutes, until the sauce cooks down and thickens a bit.
    2. Serve over cooked penne, garnishing with parsley and Parmesan. Enjoy!

    Notes

    *Optional: use Gluten Free

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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