02-01

2010

Vegetable Penne

I love this dish because it’s so quick to make, so fresh, and I am a sucker for fresh basil (and lots of cheese)!

Ingredients

1 pint of grape tomatoes, sliced in half
1 can of diced tomatoes (28oz)
3 zucchini, quartered
2 balls of fresh mozzarella, cubed
1 cup of fresh basil, chopped
1 TBSP garlic, finely minced
2 TSP olive oil
2 TBSP dried oregano
1lb dried penne
kosher salt
freshly ground black pepper
1/2 C grated Parmesan

Directions

Cook your pasta until al dente. Put your cubed mozzerella into the freezer (a trick so it doesn’t melt so fast in the dish).

In a large sauce pot add your oil and crank the heat up to high. Wait until the oil is really hot and add your zucchini, do not stir as you want the vegetable to get a bit golden brown. After a few minutes add some salt, pepper, and the garlic and stir. Again wait a few minutes to get the other side golden brown.

Once the zucchini is golden, add all of your tomatoes, oregano, salt and pepper, and Parmesan cheese. Cook for around 10 minutes, add your basil, and cook an additional 3 minutes.

Toss with your penne, add the cubed mozzarella cheese and let sit for 2 – 5 minutes. Serve with garlic bread if you have it.

So delicious!

I shared this post over at the Tempt My Tummy Tuesday blog carnival! Check out her recipe, Beef Pot Pie!

{6 comments}

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Keeshia twitter: @keeshiabarker

Oh good lord that looks delicious. You just made my stomach rumble.. audibly. lol Not a fan of zucchini so likely just substitute something like hmm.. mushrooms. nom. Love those.
{shared blog entry — Dear Jenn}

Lynda twitter: @lynda

Sarah! That looks so yummy! We do a recipe much like this except it also has chicken and we add some light zesty italian salad dressing from Kraft. It is SO GOOD. In fact, seeing this is making me REALLY crave it. Expect to see pictures of our version along with its recipe soon!
{shared blog entry — Through my Eyes}

Sarah twitter: @starrymom

@Keeshia why are you not a fan of zucchini? Mushroom wouldn’t work out as it’s much too earthy for this dish. Perhaps eggplant would work as a replacement!

@Lynda oh that sounds SO good with the chicken and the Italian dressing!! I will have to do that next time for sure! I also can not WAIT to see you blog about it!

Maya twitter: @MarfMom

Love this dish! It’s so tasty. Zucchini was made for pasta!

Sarah twitter: @starrymom

@Maya I couldn’t agree more!

Huff

Oh, that just looks delicious! I *LOVE* Zucchini! I think I could eat it everyday. I’m always looking for new recipes to try it in. Just printed this out to try this weekend. Thanks!
{shared blog entry — Oil of Oregano Benefits}

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Vegetable Penne

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