Description
This comforting Veggie Pasta dish combines your favorite seasonal veggies with pasta in a simple tomato sauce, infusing a bright flavor into each bite. It's fast enough to make any night of the week, yet so flavorful you'll want to serve it at your next dinner party. Grate some Parmesan on top, and dinner is served!
Ingredients
- 8 ounces pasta, uncooked
- 2 tablespoons extra virgin olive oil
- 1/2 pound white button mushrooms, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small red onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, cut in half
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1/4 cup parmesan cheese, grated
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes or according to package directions. Drain well and set aside.
- While pasta is cooking, heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add mushrooms and season with salt and pepper. Sauté for 5 minutes until golden browned on all sides.
- Add onion, garlic, carrots, bell pepper, broccoli and tomatoes. Stir well until evenly combined.
- Add tomato sauce and Italian seasoning. Reduce heat to low and cover the lid. Simmer until all the veggies are tender, about 2-3 minutes.
- Stir in cooked penne pasta and toss well.
- Sprinkle with parmesan cheese and serve warm.
Notes
How to store: Store leftover pasta in an airtight container in the fridge for 3-4 days.
How to reheat: Microwave the leftovers for a few minutes, give them a good stir, and add a little extra cheese on top. You can also warm the leftovers in a skillet with an extra splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American