Penne with Vegetables and Olives

Penne with Vegetables and Olives
Penne with Vegetables and Olives
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Mushroom Olive Pasta Tomato Sauté Vegetarian Quick & Easy Broccoli Zucchini Bon Appétit Connecticut
  • 4 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon lemon juice
  • 2 tablespoons dry white wine
  • 1/4 cup chopped green olives
  • 2 large garlic cloves, minced
  • 1 small broccoli bunch, cut into florets
  • 1 tablespoon dried oregano, crumbled
  • 1/2 pound mushrooms (about 2 cups), sliced
  • 1 medium zucchini, sliced
  • 3 plum tomatoes, chopped
  • 8 ounces penne or other tubular pasta, freshly cooked
  • grated romano
  • Carbohydrate 57 g(19%)
  • Fat 16 g(25%)
  • Fiber 7 g(29%)
  • Protein 13 g(26%)
  • Saturated Fat 2 g(12%)
  • Sodium 167 mg(7%)
  • Calories 418

Preparation Cook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes. Drain well. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic, oregano, lemon juice and red pepper flakes. Cook until garlic is just golden, stirring constantly, about 30 seconds. Reduce heat to medium and add mushrooms and zucchini. Cook until just tender, stirring occasionally, about 5 minutes. Add wine and simmer 2 minutes. Add broccoli, olives and tomatoes; cook until broccoli is tender, about 4 minutes. Place pasta in large bowl and toss with remaining 2 tablespoons olive oil. Add vegetable mixture and combine well. Serve, passing Romano separately.

Preparation Cook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes. Drain well. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic, oregano, lemon juice and red pepper flakes. Cook until garlic is just golden, stirring constantly, about 30 seconds. Reduce heat to medium and add mushrooms and zucchini. Cook until just tender, stirring occasionally, about 5 minutes. Add wine and simmer 2 minutes. Add broccoli, olives and tomatoes; cook until broccoli is tender, about 4 minutes. Place pasta in large bowl and toss with remaining 2 tablespoons olive oil. Add vegetable mixture and combine well. Serve, passing Romano separately.