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Vegetarian Penne Recipe

Vegetarian Penne Recipe photo by Taste of Home

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"My husband and I love pasta and vegetables," relates Gail Cawsey of Geneseo, Illinois. "I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining."

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Vegetarian Penne Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

Ingredients

2 cups uncooked penne pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 143 calories, 8 g fat (4 g saturated fat), 22 mg cholesterol, 196 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Vegetarian Penne in Quick Cooking May/June 2005, p47

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Reviews for Vegetarian Penne

Vegetarian Penne

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(1-10) of 15 reviews

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Reviewed on Jan. 12, 2012 by afl1901

This dish is excellent. My family requests it every week. Wouldn't change a thing!

Reviewed on Aug. 31, 2011 by katlaydee3

This is delicious. I doubled the thyme and everyone loved it.

Reviewed on Aug. 14, 2011 by rkj620

This is an easy meal to make. It is light with a lot of great taste for the summer. Thumbs up.

Reviewed on Aug. 14, 2011 by rkj620

This is an easy meal to make. It is light with a lot of great taste for the summer. Thumbs up.

Reviewed on Aug. 11, 2011 by pepper6

This recipe is absolutely delicious! I added some chopped bell peppers and since I ran out of thyme, I added some tarragon. Wonderful!

Reviewed on Jul. 12, 2011 by whitneydot

This was so delicious! I omitted the parsley and doubled the cream and mushrooms. A wonderful addition to my meatless monday recipe collection!

Reviewed on Mar. 31, 2011 by PadFan

I made this using 1/2 C. fat-free half-and-half instead of the cream, and it was still really good!

Reviewed on Sep. 29, 2010 by anc717

My husband and I both loved this. Followed recipe to the T and sprinkled with red pepper flakes at the table to add a little kick. Delicious!!

Reviewed on Sep. 04, 2010 by Penelope847

Very tasty, simple to prepare and everyone loved it!

Reviewed on Sep. 02, 2010 by mrstierney

I doubled the cream and left out the garlic. Added some red peppers to the veggies. And added parmesan cheese to the sauce. Very good! Even the kids gobbled it down!

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