Ever since the first time I tried this pasta sauce, I have been wondering how it would turn out if instead of processing the veggies into a sauce, I sautéed the veggies and tossed them with cooked pasta. Each time I made the sauce I kept thinking I needed to try it with just sautéing the veggies. Since I do not make pasta very often these days, my plans to experiment kept getting deferred.
Finally a few weeks back , pasta was back on the menu and I got to try this version of pasta. This version definitely comes under the category of " winner" in my book, it was quick, easy and flavorful. I've made it a few times since and it turns out consistently good. If pasta is on your menu too, give this quick, easy version a try and as always let me know what you think about it :)
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Ingredients and Method to make penne pasta with veggies (adapted from this recipe)
4 cups multi grain penne pasta ( or any other kind )
1 large garlic clove or 2 small cloves (peeled and cut fine)
1 large red onion sliced lengthwise
2 cups of finely cut tomatoes (3 med large tomatoes)
1 zucchini cut into 1 and 1/2 inch matchsticks
2 green bell peppers cut into 1 inch piece long matchsticks about 1/4 inch wide
2 - 3 Tbsp extra virgin olive oil
1 and 1/2 tsp dried basil
1/2 tsp dried parsley
3/4 tsp dried oregano
3/4 tsp crushed red pepper ( optional, or to taste) ( can be substituted with black pepper powder to taste)
salt to taste
Prepare pasta as per manufacturers directions, drain and keep aside. Prep all the vegetables and keep aside.
Heat oil in a large heavy bottomed pan, add onions and garlic to it and sauté until onions turn translucent. Add tomatoes and stir until tomatoes are soft and mushy.
Ingredients and Method to make penne pasta with veggies (adapted from this recipe)
4 cups multi grain penne pasta ( or any other kind )
1 large garlic clove or 2 small cloves (peeled and cut fine)
1 large red onion sliced lengthwise
2 cups of finely cut tomatoes (3 med large tomatoes)
1 zucchini cut into 1 and 1/2 inch matchsticks
2 green bell peppers cut into 1 inch piece long matchsticks about 1/4 inch wide
2 - 3 Tbsp extra virgin olive oil
1 and 1/2 tsp dried basil
1/2 tsp dried parsley
3/4 tsp dried oregano
3/4 tsp crushed red pepper ( optional, or to taste) ( can be substituted with black pepper powder to taste)
salt to taste
Prepare pasta as per manufacturers directions, drain and keep aside. Prep all the vegetables and keep aside.
Heat oil in a large heavy bottomed pan, add onions and garlic to it and sauté until onions turn translucent. Add tomatoes and stir until tomatoes are soft and mushy.
Add zucchini and green bell pepper pieces, salt to taste, all the spices and stir until the veggies are soft, cooked yet firm.
Add prepared pasta and toss / mix with the vegetables. Serve immediately.
This quantity serves approx 4 to 5
Notes:
Recipe can be easily halved.
If you are looking for pasta recipes, here are a few more
If you are looking for pasta recipes, here are a few more
 Mushroom Pasta with Roasted Red Bell Pepper Sauce |  Low fat Vegan Pasta Sauce |  Thai Inspired Pasta |
