Tuesday Recipe From a Fan: Vegetable Penne

This easy to make pasta recipe comes from a Sturbridge fan who wanted to share this delightful mix of vegetables and penne pasta. Perfect as a light summer dish with fresh veggies right from your garden. This recipe is easy to modify to include the vegetables you currently have in stock.

Vegetable Penne

Fresh Stoneware ColanderIngredients

  • 1 box penne pasta
  • 2 small zucchini, diced
  • 3 strips lean bacon (excess fat removed), diced
  • 3 diced tomatoes
  • 1 large green pepper, diced
  • 3 green onions, diced
  • 2-3 cloves of crushed garlic
  • ½ stick butter
  • ½ cup olive oil
  • Parmesan cheese

Directions

Boil the penne, according to the package instructions, with the diced bacon. Drain well. Place the zucchini, peppers and onions in a microwaveable dish and microwave until tender, about 2 minutes. Place the penne, bacon, peppers, zucchini, onions and garlic in a large bowl and mix it all together. Melt the butter and then add to it the olive oil. Pour the butter and oil mixture over the pasta and vegetable mix. Place the diced tomatoes on top and sprinkle with parmesan cheese. Note: you may wish to microwave the entire dish for a minute or two to heat the tomatoes and melt down the cheese.

For an alternate dish, omit the butter and simply drizzle lightly with olive oil or your favorite sauce. Salt and pepper to taste.

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