Summer vegetable pasta

    (49)
    25 min

    This is a colourful vegetarian pasta dish packed with summer vegetables. Use whatever you have on hand but I like it with peppers, courgette, squash, mushrooms and tomatoes.


    28 people made this

    Ingredients
    Serves: 8 

    • 450g penne pasta
    • 1/2 green pepper
    • 1/2 red pepper
    • 1/2 yellow pepper
    • 2 tablespoons olive oil
    • 1 courgette, sliced
    • 1 yellow squash, sliced
    • 170g mushrooms, chopped
    • 1 clove garlic, minced
    • 2 medium tomatoes - peeled, seeded and chopped
    • freshly ground black pepper to taste
    • salt to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large pot, cook pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
    2. While pasta is cooking, wash the peppers and cut them into strips. In a large frying pan over medium heat, place 2 tablespoons of olive oil and saute the peppers until soft. Do not allow peppers to brown.
    3. Add the sliced courgette and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
    4. Dish the pasta onto warmed plates. Top with vegetables. Sprinkle with salt and pepper to taste.
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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (35)

    by
    47

    Great recipe. We used shell pasta, and instead of plain tomatoes we added canned, diced tomatoes seasoned with garlic, oil, and vinegar. The tomatoes acted as the sauce, and added lots of flavor to the dish.  -  26 Sep 2005  (Review from Allrecipes US | Canada)

    by
    36

    I took some advice from the last reviewer and made some modifications. I took ground mild italian sausage and made mini meat balls with them, ground them, and set them aside while I did the veggies. I added about a 1/2 cup of white wine with the veggies, lots of salt, some oregano, parsley, and basil, and used a can of italian stewed tomatoes (drained) instead of fresh. Topped it off with shreded parmesean and it was a hit! My husband and our dinner guests loved it. I'll definately make it again.  -  11 Jan 2008  (Review from Allrecipes US | Canada)

    by
    35

    As the others, I found this to be a little lacking in flavor. It needs something to tie things together so that it does not just taste like pasta with vegetables. My reccomendation: add some itailian sausage, a quart of chicken stock and cook the pasta in the skillet. Then throw some parmesan on top before serving.  -  29 Jul 2007  (Review from Allrecipes US | Canada)

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