Penne with Vegetables Recipe

Penne pasta: A type of pasta shaped like tubes, perfect for holding onto sauces and flavors.

Zucchini: A summer squash that adds a mild, slightly sweet flavor and a tender texture.

Red bell pepper: Adds a sweet, crisp taste and vibrant color to the dish.

Cherry tomatoes: Small, juicy tomatoes that burst with flavor when cooked.

Garlic: Provides a pungent, aromatic base to the dish.

Olive oil: Used for sautéing the vegetables, adding a rich, fruity flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor.

Parmesan cheese: Optional, but adds a salty, nutty finish when grated on top.

When sautéing the garlic in olive oil, be sure to keep the heat at medium to prevent it from burning. Burnt garlic can impart a bitter taste to the dish. Instead, aim for a light golden color which will enhance the flavor of the vegetables and pasta.

• 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.