Penne with Vegetables Recipe

Penne pasta: A type of pasta shaped like short tubes, perfect for holding sauce and mixing with vegetables.

Zucchini: A mild-flavored green vegetable that softens nicely when cooked.

Red bell pepper: Adds sweetness and bright color to the dish.

Cherry tomatoes: Small, juicy tomatoes that add a burst of freshness.

Garlic: Adds a strong, savory flavor when sautéed.

Olive oil: Used for cooking and adds a smooth, fruity taste.

Salt and pepper: Basic seasonings to bring out the flavors.

Parmesan cheese: Optional grated cheese that adds a salty, nutty flavor.

One of the most helpful little tricks in this Penne with Vegetables Recipe is how you cook the penne pasta so it doesn’t stick together. When you boil pasta, it can sometimes clump up and turn into a big sticky mess, which nobody wants! Here’s a simple way to keep your pasta nice and separate:

1. Use a big pot with plenty of water. The more water, the more room the pasta has to move around.
2. When the water is boiling, add a good pinch of salt. This adds flavor and helps the water boil at a higher temperature.
3. Add the penne pasta all at once and give it a quick stir right away. This stops the pieces from sticking to each other or the bottom of the pot.
4. Stir the pasta every few minutes while it cooks. This keeps everything moving and prevents clumps.
5. When the pasta is cooked just right (usually a minute or two before the package says for al dente), drain it quickly but don’t rinse it. Rinsing washes away the starch that helps the sauce stick later.

Doing these steps makes cooking smoother because you won’t have to fight with sticky, clumpy pasta when you mix it with the veggies and sauce. Plus, the salt in the water gives the pasta a little extra flavor from the start.

I remember the first time I cooked penne without stirring it—I ended up with one giant sticky blob! Now, I always make sure to stir right away and a few times while it cooks. It’s a small step that makes a big difference. Also, I like to save a little bit of the pasta water before draining because sometimes adding a splash of that starchy water to the pan helps the sauce stick better and taste even yummier.

• penne pasta - Substitute with fusilli pasta: Fusilli has a similar texture and will hold the sauce and vegetables well.

• penne pasta - Substitute with whole wheat penne: For a healthier option with more fiber.

• sliced zucchini - Substitute with sliced yellow squash: Similar texture and flavor, adds a bit of color variety.

• sliced zucchini - Substitute with eggplant: Provides a different texture and a slightly richer flavor.

• sliced red bell pepper - Substitute with sliced green bell pepper: Similar texture and flavor, just a different color.

• sliced red bell pepper - Substitute with sliced roasted red peppers: Adds a smoky flavor and a softer texture.

• halved cherry tomatoes - Substitute with grape tomatoes: Similar size and sweetness.

• halved cherry tomatoes - Substitute with diced Roma tomatoes: Slightly larger pieces but similar flavor profile.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: Adds a mild garlic and onion flavor.

• olive oil - Substitute with avocado oil: Similar health benefits and a high smoke point.

• olive oil - Substitute with grapeseed oil: Neutral flavor and good for high-heat cooking.

• parmesan cheese - Substitute with pecorino romano: Similar texture but with a slightly stronger flavor.

• parmesan cheese - Substitute with nutritional yeast: A vegan option that provides a cheesy flavor.

• Allow the penne pasta with vegetables to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pasta to an airtight container. If you have multiple servings, consider dividing them into individual portions for easy reheating.
• Label the container with the date to keep track of freshness. The pasta can be stored in the refrigerator for up to 3-4 days.
• For freezing, place the pasta in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• When ready to eat, thaw the pasta in the refrigerator overnight. Reheat in a pan over medium heat, adding a splash of olive oil or a bit of water to help loosen the pasta.
• If you prefer using a microwave, transfer the pasta to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power, stirring occasionally until warmed through.
• To maintain the texture of the zucchini and red bell pepper, avoid overcooking during reheating. Aim for a gentle warming to keep the vegetables crisp-tender.
• If you plan to add parmesan cheese when serving, do so after reheating to ensure the cheese melts evenly and retains its flavor.

• Stovetop Method

  1. Heat a large pan over medium heat.
  2. Add a splash of olive oil or a small amount of water to the pan.
  3. Add the leftover penne with vegetables to the pan.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until thoroughly warmed.
  5. If the pasta seems dry, add a bit more olive oil or a splash of vegetable broth.

• Microwave Method

  1. Place the leftover penne with vegetables in a microwave-safe dish.
  2. Add a tablespoon of water or olive oil to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover penne with vegetables in an oven-safe dish.
  3. Add a splash of vegetable broth or olive oil to keep the pasta from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the pasta is heated through.
  6. Remove the foil for the last 5 minutes to allow the top to crisp up slightly, if desired.

• Steamer Method

  1. Set up your steamer and bring the water to a boil.
  2. Place the leftover penne with vegetables in a heatproof dish that fits inside the steamer.
  3. Cover and steam for about 5-7 minutes, or until the pasta is heated through.
  4. Stir occasionally to ensure even heating.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover penne with vegetables in an air fryer-safe dish.
  3. Add a small amount of olive oil to keep the pasta moist.
  4. Air fry for about 5-7 minutes, shaking the basket or stirring halfway through to ensure even heating.

• Large pot: used to cook the penne pasta according to the package instructions.

• Colander: used to drain the cooked pasta after boiling.

• Large pan: used to sauté the garlic and cook the vegetables.

• Wooden spoon: used to stir the garlic and vegetables while they cook.

• Knife: used to slice the zucchini and red bell pepper, and to mince the garlic.

• Cutting board: used as a surface to slice the vegetables and mince the garlic.

• Measuring cups: used to measure the halved cherry tomatoes and grated parmesan cheese.

• Grater: used to grate the parmesan cheese if you choose to add it.

• Serving bowl: used to serve the finished penne with vegetables.

• Tongs: used to toss the cooked penne pasta with the vegetables in the pan.

Pre-chop vegetables: Slice the zucchini, red bell pepper, and cherry tomatoes in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of chopping fresh cloves.

Cook pasta ahead: Boil the penne pasta earlier in the day and store it in the fridge. Reheat it in the pan with the vegetables.

One-pan method: Cook the vegetables and pasta in the same pan to reduce cleanup time.

Pre-grated cheese: Buy pre-grated parmesan cheese to save time on grating.