PENNE WITH MIXED VEGETABLES, PARMESAN CHEESE, AND PINE NUTS

PENNE WITH MIXED VEGETABLES, PARMESAN CHEESE, AND PINE NUTS image

Number Of Ingredients 13

8 oz penne pasta
1 tbsp olive oil
2 cloves of garlic, minced
1/2 sweet yellow onion, chopped
3 orange and yellow baby bell peppers, chopped
7-8 shitake mushrooms, stems removed, sliced
1 large zucchini, diced
7-8 cherry tomatoes, sliced in half
2 tbsp pine nuts, toasted
1 cup baby basil leaves
1/4 cup Parmesan, grated
Pinch of red chile flakes
Sea salt and Freshly cracked pepper, to taste

Steps:

Heat a small skillet over medium low heat. Place the pine nuts in the DRY pan and toast for 3-4 minutes or until golden brown. Remove from skillet and set aside. Cook the penne pasta per instructions. Drain, reserving some of the pasta water, then return to the pot. While the penne pasta is cooking heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, and shitake mushrooms to the pan; cook for 2-3 minutes. Add the zucchini and tomatoes to the pan and cook for an additional 2-3 minutes or until softened. Add the minced garlic then cook, stirring constantly, for 1 minute. Season the vegetables with the chile flakes, sea salt, and freshly cracked pepper. Toss the vegetable mixture with the pasta, adding a little reserved pasta water to moisten if needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.