Indulge in a symphony of flavors with our enticing Penne with Vegetables and Olives recipe. This delectable dish, rooted in the culinary traditions of Italy, combines the vibrant colors and textures of fresh vegetables with the savory tang of olives, all harmoniously blended in a rich tomato sauce. Alongside the classic recipe, we present a vegan variation that caters to plant-based preferences, and a gluten-free alternative that ensures everyone can savor this delightful pasta dish.
The vegetarian recipe features an array of garden-fresh vegetables, including crisp bell peppers, tender zucchini, succulent carrots, and nutritious broccoli florets, sautéed to perfection and infused with aromatic herbs. Juicy cherry tomatoes burst with flavor, adding a touch of sweetness, while succulent black olives lend a briny depth to the dish.
For those seeking a vegan delight, we've crafted a version that replaces the traditional Parmesan cheese with a creamy, tangy cashew-based sauce. Roasted red peppers add a smoky sweetness, while artichoke hearts provide a delightful textural contrast.
Those with gluten sensitivities can rejoice in our gluten-free rendition, where penne pasta is replaced with a delectable lentil pasta, offering a hearty and nutritious alternative. The vibrant medley of vegetables remains, complemented by the tangy tomato sauce and the salty kick of olives.
No matter your dietary preferences, our Penne with Vegetables and Olives recipes promise a delectable journey for your taste buds. Embark on this culinary adventure and savor the harmonious blend of flavors in every bite.
PENNE PASTA PRIMAVERA
Penne Pasta Primavera is a delicious and healthy meal that is full of crunchy veggies and tender pasta. Finished off with a simple sauce of chicken broth and fresh lemon juice and topped with Parmesan cheese, this easy meal will quickly become a family favorite.
Provided by Kristin Maxwell
Categories Main
Time 30m
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil and cook the penne pasta to just before al dente (1 minute less than package instructions). Reserve ¼ cup of pasta water, drain and set aside.
- Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the onion and cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: Carrots, broccoli, red bell pepper, asparagus or zucchini, minced garlic. Add another tablespoon of butter to the skillet if it starts looking a little dry, usually just before the asparagus. Season vegetables with a pinch of salt and pepper, then transfer to a plate and set aside.
- To the skillet, add a tablespoon of butter, 3/4 cup chicken broth, ¼ cup lemon juice and ¼ of cup pasta water. Bring to a boil and simmer until slightly reduced; 2-3 minutes. Stir in the pasta and continue to simmer until sauce is reduced by half; 3-4 minutes. Stir in vegetables and season with salt and pepper as desired.
- Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.
Nutrition Facts : Calories 185 kcal, Carbohydrate 37 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 187 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
PENNE WITH SPINACH, TOMATOES AND OLIVES
My favorite recipe category: few ingredients, outstanding results! Delightful, healthful, quick and easy to prepare. I strongly recommend that you use only kalamata olives in this recipe. Otherwise I used 9 ounces bagged spinach, 6 ounces pasta myself, but published the recipe as written. From a cookbook called "The Best in the World" by Physicians Committee for Responsible Medicine. This particular recipe came from Au Bar (renamed Je Me Souviens) in Palm Beach, Florida.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
- Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
- Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
- Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
- For Vegan do not use the parmesan cheese.
VEGETARIAN PENNE
"My husband and I love pasta and vegetables," relates Gail Cawsey of Geneseo, Illinois. "I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 196mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
PENNE WITH VEGETABLES AND OLIVES
Provided by David B. Sussman
Categories Mushroom Olive Pasta Tomato Sauté Vegetarian Quick & Easy Broccoli Zucchini Bon Appétit Connecticut
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes. Drain well.
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic, oregano, lemon juice and red pepper flakes. Cook until garlic is just golden, stirring constantly, about 30 seconds. Reduce heat to medium and add mushrooms and zucchini. Cook until just tender, stirring occasionally, about 5 minutes. Add wine and simmer 2 minutes. Add broccoli, olives and tomatoes; cook until broccoli is tender, about 4 minutes.
- Place pasta in large bowl and toss with remaining 2 tablespoons olive oil. Add vegetable mixture and combine well. Serve, passing Romano separately.
PENNE PASTA WITH VEGETABLES
Make and share this Penne Pasta with Vegetables recipe from Food.com.
Provided by William Uncle Bill
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package instructions.
- Add broccoli for the last 2 minutes of cooking pasta.
- Drain well and transfer to a large bowl.
- Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
- Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
- Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
- Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
- Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
- When done, add cooked mixture to pasta/broccoli and toss to coat well.
- Season to taste with salt and pepper.
- Sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13
PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
Categories Cheese Herb Olive Pasta Tomato Bake Kid-Friendly Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
- Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
- Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
- Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.
PENNE AL ORTOLANO (PENNE WITH GARDEN VEGETABLES)
Seasonal vegetables can be substituted for the ones in this recipe. Lightly steamed green beans, broccoli or cauliflower broken into small pieces work well in place of the zucchini; shredded spinach or other greens can take the place of the eggplant.
Provided by Nancy Harmon Jenkins
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Core and seed peppers and cut them into 1/4-inch strips. Cut eggplant into cubes 1/2-inch or smaller.
- In large frying pan, saute garlic and peppers in 2 tablespoons olive oil over medium-low heat until they are very soft. Remove and set aside in medium bowl. Add remaining oil to pan, and raise heat to medium-high. Add eggplant, and brown quickly, removing cubes as they brown and adding them to peppers.
- While vegetables cook, cut zucchini in half lengthwise, and then slice about 1/2-inch thick. Add zucchini pieces to pan, brown quickly on both sides, and add them to eggplant and peppers.
- Remove pan from heat, and immediately stir minced herbs into hot oil. Pour over vegetables and keep warm.
- Bring 5 to 6 quarts water to rolling boil. Add at least 2 tablespoons salt and then the pasta.
- While pasta is cooking, warm the tomato sauce in separate pan.
- Start testing pasta at 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Mix rapidly with hot tomato sauce. (Or drain pasta when it is not quite done, and finish cooking in sauce.) When sauce is thoroughly mixed in, add sauteed vegetables, and mix lightly. Serve immediately.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 16 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 8 grams
GARLIC PENNE PASTA
This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.
Provided by Taliesen
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g
Tips:
- Use fresh, seasonal vegetables. This will ensure that your pasta dish is packed with flavor and nutrients.
- Don't overcook the pasta. Al dente pasta is the perfect texture for this dish.
- Use a good quality olive oil. This will add a rich, flavorful base to your sauce.
- Add the olives and capers towards the end of cooking. This will prevent them from becoming too salty or bitter.
- Garnish with fresh herbs, such as basil or parsley. This will add a pop of color and flavor to your dish.
Conclusion:
This penne with vegetables and olives is a delicious, healthy, and easy-to-make meal. It's perfect for a quick weeknight dinner or a casual lunch. With its vibrant colors and fresh flavors, this pasta dish is sure to please everyone at your table.
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