Vegetarian Penne Recipe
Vegetarian Penne Recipe photo by Taste of Home

Vegetarian Penne Recipe

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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 143 calories, 8g fat (4g saturated fat), 22mg cholesterol, 196mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 3g protein


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
  2. 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.
Originally published as Vegetarian Penne in Quick Cooking May/June 2005, p47

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Reviewed Mar. 22, 2016

"Very nice will make again,,,,"

Reviewed Jun. 15, 2015

"I too thought the thyme was to strong....added more flour and whipping cream to drown it out...then was good so I suggest less thyme or non at all."

Reviewed May. 17, 2015

"I made this tonight and didn't care for it at all. I've discovered I hate Thyme. After the first bite I tried adding more sauce because it was so dry but nothing drowned out the strong taste of the thyme."

Reviewed Aug. 13, 2014

"I love this recipe - easy and so good. I didn't change a thing. Thanks. I will be making it again."

Reviewed Jun. 1, 2014

"This is sooo good. My boys decided they wanted to go vegetarian for a month, and I could really lose some weight. While I was making this I thought it would be good with parmesan cheese, but I tasted it first. No need to add cheese."

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