End of Summer Penne Primavera
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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
Ashley Covelli
2 tablespoons extra-virgin olive oil
1/2 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 1/2 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)
*Optional: use Gluten Free
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.
Serve over cooked penne, garnishing with parsley and Parmesan. Enjoy!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
