Imagine a plate of perfectly cooked penne pasta dancing with vibrant, sautéed autumn vegetables, each bite bursting with rich, seasonal flavors that warm your soul. This Autumn Penne Pasta isn't just a meal—it's a culinary journey that transforms simple ingredients into a restaurant-quality dish you can effortlessly create in your own kitchen. Whether you're a busy professional, a home cook looking to impress, or simply craving a delicious weeknight dinner, this recipe promises to elevate your cooking game and satisfy your taste buds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: 12 oz of penne pasta, 1 sliced zucchini, 1 chopped bell pepper, 1 cup of sliced mushrooms, 2 minced garlic cloves, 1/4 cup of olive oil, 1 tsp of Italian seasoning, salt and pepper to taste, and Parmesan cheese for serving.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the penne pasta and cook according to the package instructions until al dente, typically around 11-13 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the sautéed vegetables. In a large skillet, heat 1/4 cup of olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced zucchini, chopped bell pepper, and sliced mushrooms to the skillet. Stir well to coat the vegetables in the olive oil and garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
- Once the vegetables are cooked, sprinkle in 1 tsp of Italian seasoning, and season with salt and pepper to taste. Stir to combine the seasoning with the vegetables.
- When the penne pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse the pasta, as you want to keep the starch that helps the sauce adhere.
- Add the drained penne pasta to the skillet with the sautéed vegetables. Toss everything together gently, adding a bit of the reserved pasta water as needed to help create a light sauce that coats the pasta and vegetables.
- Once everything is combined and heated through, taste and adjust the seasoning if necessary. Remove from heat.
- Serve the Autumn Penne Pasta warm, garnished with freshly grated Parmesan cheese on top. Enjoy your delicious Italian-inspired dish!
Tips
- Pasta Perfection: Always cook pasta al dente by testing it a minute before the package instructions suggest. The pasta will continue cooking slightly when mixed with hot vegetables.
- Vegetable Technique: Cut vegetables into similar-sized pieces to ensure even cooking. Sauté on medium-high heat to achieve a beautiful caramelization without burning.
- Flavor Boosting: Toast your Italian seasoning in the olive oil for 15-20 seconds before adding vegetables to release its full aromatic potential.
- Sauce Secret: Reserve pasta water before draining—its starchy goodness helps create a silky, light sauce that clings perfectly to the pasta.
- Cheese Tip: Grate Parmesan fresh for the most intense flavor. Let diners add their own at the table for a personalized touch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 5mg
