Penne Pasta with Summer Vegetables

Name: Penne Pasta with Summer Vegetables
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Salt; 8 ounces dried penne pasta; 1 large yellow squash; 1 medium zucchini; 1/4 cup, plus 3 tablespoons extra-virgin olive oil; 2 cloves garlic, chopped; 1/2 teaspoon red pepper flakes; 1 pint grape tomatoes, halved; Freshly ground black pepper; 2 tablespoons chopped fresh parsley, plus more for garnish; 2 tablespoons chopped fresh basil, plus more for garnish; 4 ounces goat cheese, sliced into small pieces

Recipe courtesy of From the Kitchens Of...

Show: From the Kitchens Of...

Episode: Kenmore

Penne Pasta with Summer Vegetables

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

363

Total Fat

8

Saturated Fat

5

Carbohydrates

59

Dietary Fiber

5

Sugar

5

Protein

15

Cholesterol

13

Sodium

751

Total: 25 min
Prep: 15 min
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

363

Total Fat

8

Saturated Fat

5

Carbohydrates

59

Dietary Fiber

5

Sugar

5

Protein

15

Cholesterol

13

Sodium

751

Total: 25 min
Prep: 15 min
Cook: 10 min

Ingredients

Salt

8 ounces dried penne pasta

1 large yellow squash

1 medium zucchini

1/4 cup, plus 3 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

1/2 teaspoon red pepper flakes

1 pint grape tomatoes, halved

Freshly ground black pepper

2 tablespoons chopped fresh parsley, plus more for garnish

2 tablespoons chopped fresh basil, plus more for garnish

4 ounces goat cheese, sliced into small pieces

Directions

Place a large pot of water over high heat. Bring to a boil and add a generous pinch of salt. Add pasta and cook to package directions for al dente, about 7 to 8 minutes.
Slice the squash and zucchini in half lengthwise. Slice each half into 1/4-inch thick "half moon" slices and set aside.
While the pasta is cooking, heat a large skillet over high heat and add 2 tablespoons olive oil. Add the zucchini, season with salt and pepper and cook 3 to 4 minutes, until slightly browned, tossing halfway through. Remove the zucchini to a plate. To the same pan, add another 2 tablespoons olive oil. Add the yellow squash, season with salt, and pepper and cook 3 to 4 minutes, until slightly browned, tossing halfway through. Remove to a plate with zucchini.
To the same skillet add the remaining olive oil and turn down heat to medium. Add the garlic and red pepper flakes and saute 1 minute. Add the tomatoes, season with salt and pepper and saute for another 2 minutes. Add the cooked squash, zucchini, herbs and goat cheese, toss together and saute 1 minute.
Strain the pasta and return to the pot. Add the sauteed vegetables to the pot and toss. Taste and adjust seasoning, if necessary. Transfer to a serving bowl, garnish with a little bit fresh basil and parsley and serve immediately.