Meatless Monday: Parmesan Penne With End of Summer Vegetables & Garden Herbs

We don’t eat a lot of pasta around here partly because of the starchy carbs and also because I want to be an unconventional vegetarian. In fact, my biggest compliment of the vegetarian food prepared for us on the Disney cruise last year is how impressive it was that in 7 dinners, I never once had noodles. The point is, that any pasta recipe on this blog is a must-make ūüôā .

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A hot meal using my favorite summer vegetables is so suitable to making way for fall!¬†It was so fresh and I didn’t even miss the onions that I was out of! (I refuse to tackle Trader Joe’s on a Sunday.)

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I love incorporating parmesan cheese with its sharp, tangy, salty, easy-melting nature, right into my pan of sauce.

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My garden is still abundant with basil which I finely julienned and oregano leaves are small enough to throw right in. Herbs count as healthy leafy greens!

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Because the entree is so vegetable heavy with a chunky sauce, I only cooked a half package of whole wheat penne.

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It was more than enough for our family of four and we also enjoyed a simple kale salad alongside which following my friend Jen’s¬†advice, I massaged extensively! Check out her recipe for a delightful gourmet take. I used 2 bunches of curly kale, chopped it finely, and added 1/4 cup olive oil + 1/2 lemon’s juice + salt per her recipe as well as black pepper, 2 tbsp nutritional yeast, and 2 tbsp hemp seeds.

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Italian made easy with very little chopping required! For a gluten free option, check out my Quinoa Primavera Puttanesca and a lighter option, my Zucchini Spaghetti.

Parmesan Penne With End of Summer Vegetables & Garden Herbs

Charlotte Veggie

NF

Serves 4

 

Ingredients:

8 oz. dry penne pasta (I used whole wheat.), cooked according to package and drained

1 zucchini, diced

1 cup frozen (or fresh) preferably organic corn

1 tomato, chopped

1/2 cup chopped basil, loosely packed

2 tbsp fresh oregano leaves, loosely packed or 1 tsp dried oregano

1/4 cup finely shredded parmesan cheese

1/2 tsp garlic powder

1/4 tsp sea salt

1/4 tsp ground black pepper or to taste

1 tbsp extra virgin olive oil

1 cup pasta sauce of choice (If you prefer to omit this, you can! Just double the olive oil and salt and mix in 1 tsp dried oregano or parsley)

 

Directions:

Heat oil in a wide pan on medium heat.

Saute corn, zucchini, tomatoes, salt, pepper, and garlic powder for 15 minutes stirring occasionally.

Add sauce and lower heat. Simmer for 10 minutes.

Remove from heat and stir in fresh and/or dried herbs as well as parmesan cheese.

Fold in cooked pasta.

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Charlotte Veggie