Umbrella Penne
Get ready to brighten your dinner table with Umbrella Penne, a vibrant and creamy pasta dish that’s as colorful as it is delicious. This recipe brings together tender penne pasta with a medley of sautéed red and yellow bell peppers, zucchini, and juicy cherry tomatoes, creating a visually stunning and flavorful combination. Tossed in a rich tomato-cream sauce infused with Italian seasoning and fresh basil, this dish strikes the perfect balance between indulgent and wholesome. Topped with a generous sprinkle of Parmesan cheese, Umbrella Penne comes together in just 35 minutes, making it a quick and easy weeknight dinner for the whole family. Ideal for pasta lovers seeking a comforting yet colorful meal, this recipe is sure to be a hit! Perfect for keywords like "creamy penne recipe," "vegetable pasta dish," and "easy weeknight dinner ideas."
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Recipe Information
Ingredients
- 350 g penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 250 g cherry tomatoes, halved
- 200 ml heavy cream
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil leaves, chopped
- 50 g Parmesan cheese, grated
- 3 liters water
Instructions
Bring 3 liters of water to a boil in a large pot. Add a generous pinch of salt and cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the diced red and yellow bell peppers along with the zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened slightly.
Stir in the cherry tomatoes and cook for another 2-3 minutes, allowing them to release their juices.
In a small bowl, whisk together the heavy cream, tomato paste, Italian seasoning, salt, and black pepper until smooth. Pour this mixture into the skillet with the vegetables.
Lower the heat to medium-low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
Add the cooked penne pasta to the skillet. Toss everything together to coat the pasta evenly in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Stir in the fresh basil leaves and half of the grated Parmesan cheese. Mix well and remove the skillet from the heat.
Divide the Umbrella Penne into serving bowls and sprinkle the remaining Parmesan cheese on top.
Serve immediately and enjoy your colorful and creamy Umbrella Penne!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 630 mg | 13% | |
*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.
