PENNE PASTA WITH VEGETABLE SAUCE – October 17 – National Pasta Day and National Vegetarian Month

INGREDIENTS:

  • 2 medium potatoes, diced
  • 2 medium carrots, diced
  • 2 ounces green beans
  • 1 tablespoons Salt
  • 1 small red onion
  • 1 pound dried penne
  • 2 cloves garlic minced
  • ¾ cup olive oil
  • ½ cup minced parsley
  • Black pepper
  • Fresh grated Parmesan cheese
  • Instructions:

Dice the vegetables into ¼ inch pieces. In a medium pot of water add salt and cook each vegetable separately until they can be easily crushed, about 5 minutes.  Use a fine strainer to remove the vegetable from the water and place in a large mixing bowl.  After all the vegetables have been cooked add the penne to the water and cook until al dente.  Drain but reserve some water.  Add crushed garlic, olive oil, and ¼ cup parsley to the vegetables and mix until you have a chunky sauce. Add the penne and parmesan cheese to the sauce and stir to combine.  If sauce is too thick add some reserved water 1 tablespoon at a time. Top with remaining grated cheese and parsley

Tomorrow: October is National Italian – American Day & National Pasta Month.  Tomorrow’s recipe will be both.

 

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