Name: End of Summer Penne Primavera
Cuisine: Italian
Ingredients: 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)

Ingredients

Units Scale

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)

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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