Penne with Chunky Garden Sauce
Transform your pasta nights with this vibrant and hearty Penne with Chunky Garden Sauce, a perfect balance of wholesome vegetables and bold Italian flavors! This recipe features al dente penne pasta coated in a rich, rustic tomato sauce brimming with chunky bites of zucchini, red bell pepper, and carrots, all sautéed to tender perfection. Infused with aromatic garlic, dried herbs like basil and oregano, and a hint of sweetness from a touch of sugar, this sauce is simmered to bring out its full-bodied flavor. Finished with a sprinkle of fresh parsley and a generous dusting of Parmesan cheese, this deliciously satisfying dish is effortless to prepare in under 45 minutes, making it ideal for busy weeknights or cozy family dinners. Whether you're seeking vegetarian pasta recipes or a garden-inspired meal, this dish is guaranteed to please!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 medium, finely diced carrot
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 50 grams grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.
Stir in the diced zucchini, red bell pepper, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the canned crushed tomatoes and stir in the tomato paste to thicken the sauce.
Add the dried basil, dried oregano, sugar, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the skillet, and let the sauce simmer for 15 minutes. Stir occasionally to prevent sticking.
Taste the sauce and adjust the seasoning if needed. Stir in the chopped fresh parsley just before serving.
Combine the cooked penne pasta with the chunky garden sauce, tossing to evenly coat the pasta.
Serve hot, garnished with grated Parmesan cheese on top. Enjoy!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 6145 mg | 267% | |
| Total Carbohydrate | 391.9 g | 143% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 66.2 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4909 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
