Penne with Sunny Vegetables and Parmesan Recipe

Ingredients

• 1 lb penne pasta
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the penne.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the sliced zucchini, yellow squash, and red bell pepper to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender and the edges are slightly browned.
4. Add the cherry tomatoes to the skillet and cook for another 2-3 minutes, or until the tomatoes are just starting to burst.
5. Add the drained penne pasta to the skillet and toss well with the vegetables. If the pasta seems dry, add a splash of the reserved pasta cooking water to loosen it up.
6. Stir in the grated parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
7. Serve the Penne with Sunny Vegetables and Parmesan hot, garnished with additional parmesan and fresh basil if desired.

Verdict

This Penne with Sunny Vegetables and Parmesan recipe is a perfect combination of flavors. The sweetness of the roasted vegetables, the saltiness of the parmesan, and the freshness of the basil all come together to create a delicious and satisfying dish. This recipe is perfect for a light lunch or dinner and can easily be made in less than 30 minutes.

Serving Suggestions

This dish is great served with a side salad and a glass of white wine. If you’re looking for a heartier meal, add some grilled chicken or shrimp to the pasta before serving.