Go Back Email Link

End of Summer Penne Primavera

End of Summer Penne Primavera
Big Flavors from a Tiny Kitchen - Ashley Covelli
Print Recipe Pin Recipe
Course: Main Dish
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)

Method
 

  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

Did you make this recipe?

Leave a comment + star rating below to let people know how it was!
QR Code linking back to recipe