Garden Penne Pasta

You can never have too many side dish recipes, so give Garden Penne Pastan a try. This recipe serves 8 and costs $1.26 per serving. One portion of this dish contains around 8g of protein, 4g of fat, and a total of 207 calories. 21 person were impressed by this recipe. This recipe from Vegetarian Times requires baby carrots, zucchini, cooked penne pasta, and fresh basil. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an awesome spoonacular score of 91%. If you like this recipe, you might also like recipes such as Garden Capunti – Pasta with Fresh Garden Flavors (Meatless Monday), Penne all’Arrabbiata {Spicy Penne Pasta} – 50 Women Game Changers In Food – Ruth Rogers and Rose Gray, and Chicken Garden Vegetable Penne.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

To peel tomatoes easily, wash thoroughly and, using a paring knife, detach stem ends without cutting into flesh. Score bottom end of each tomato with shallow “x,” and set aside. Prepare large bowl of ice water, and set aside. In 5-quart saucepan or Dutch oven, bring 3 quarts water to a rolling boil. Drop tomatoes into boiling water for 30 seconds, or until skins begin to peel. Remove tomatoes immediately with slotted spoon, and immerse in ice bath. Let tomatoes sit for 5 minutes. The tomatoes should still be firm with slightly wrinkled skin beginning to separate, making skin slip off easily. Place tomatoes in food processor, and pulse to chop. Set aside. Heat oil and crushed red pepper in 5-quart saucepan over medium-high heat,1 minute. Add garlic and onion, and sauté 3 minutes. Add carrots and zucchini, and cook 5 minutes, or until vegetables soften. Add tomatoes, and spoon in tomato paste. Reduce heat to medium-low, fill paste can with Merlot and pour into saucepan. Add balsamic vinegar, and mix thoroughly. If using frozen edamame, cook according to package directions, and set aside.Cook sauce 5 minutes, stirring occasionally. Add edamame, basil, parsley, thyme and salt, and cook sauce 10 minutes longer. You can make sauce one day ahead, and refrigerate in covered container.To serve, combine sauce with pasta.

 

Step by step:

1. To peel tomatoes easily, wash thoroughly and, using a paring knife, detach stem ends without cutting into flesh. Score bottom end of each tomato with shallow “x,” and set aside. Prepare large bowl of ice water, and set aside. In 5-quart saucepan or Dutch oven, bring 3 quarts water to a rolling boil. Drop tomatoes into boiling water for 30 seconds, or until skins begin to peel.

2. Remove tomatoes immediately with slotted spoon, and immerse in ice bath.

3. Let tomatoes sit for 5 minutes. The tomatoes should still be firm with slightly wrinkled skin beginning to separate, making skin slip off easily.

4. Place tomatoes in food processor, and pulse to chop. Set aside.

5. Heat oil and crushed red pepper in 5-quart saucepan over medium-high heat,1 minute.

6. Add garlic and onion, and sauté 3 minutes.

7. Add carrots and zucchini, and cook 5 minutes, or until vegetables soften.

8. Add tomatoes, and spoon in tomato paste. Reduce heat to medium-low, fill paste can with Merlot and pour into saucepan.

9. Add balsamic vinegar, and mix thoroughly. If using frozen edamame, cook according to package directions, and set aside.Cook sauce 5 minutes, stirring occasionally.

10. Add edamame, basil, parsley, thyme and salt, and cook sauce 10 minutes longer. You can make sauce one day ahead, and refrigerate in covered container.To serve, combine sauce with pasta.

Nutrition Information:

covered percent of daily need