Vegetarian Penne Pasta with Chicken
Elevate your weeknight dinner routine with our irresistible Vegetarian Penne Pasta recipe! This hearty dish strikes a perfect balance between vibrant vegetables like zucchini, red bell pepper, and mushrooms, and a robust, herb-infused tomato sauce. Cooked al dente penne pasta is generously coated in this flavorful sauce, enhanced with aromatic garlic and onion, and finished with a sprinkling of melted Parmesan cheese. Quick and easy to prepare in just 40 minutes, this wholesome recipe is ideal for family meals or entertaining guests. Garnished with fresh basil leaves, it’s a feast for both the eyes and the taste buds! Serve this vegetarian pasta dish on its own, or pair it with a crisp side salad or warm garlic bread for a complete meal. Whether you're looking for a meatless Monday option or a delicious comfort food fix, this recipe is sure to impress.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 8 oz mushrooms, sliced
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese
- to taste fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chopped red bell pepper, sliced zucchini, and sliced mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
Pour in the canned crushed tomatoes, and add the dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, to allow the flavors to meld together.
Add the cooked penne pasta to the skillet and toss to coat the pasta thoroughly with the sauce.
Sprinkle the grated Parmesan cheese over the pasta and stir until melted and well combined.
Remove the skillet from the heat. Garnish with fresh basil leaves before serving.
Serve hot, and enjoy your vegetarian penne pasta with a side salad or garlic bread if desired.
Nutrition Facts
Calories |
2025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4075 mg | 177% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 53.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 760 mg | 58% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 5174 mg | 110% | |
*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.
