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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.
📖 Recipe
End of Summer Penne Primavera
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
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- 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
- 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!
Notes
*Optional: use Gluten Free
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