Thursday, August 6, 2009

Spicy Vegetables with Penne

I didn't use penne because I had Barilla mini ziti in my pantry, but it all tastes the same, right? This is another super easy recipe.

Spicy Vegetables with Penne
The All New Ultimate Southern Living Cookbook
Yields 6 main dish servings

1/2 cup dried tomatoes (or sun dried in a jar and skip the first step)
1/2 cup boiling water
12 oz uncooked penne pasta
2 medium sized sweet onions, chopped
2 small zucchini, chopped
1 medium sized green bell pepper, chopped
1 medium sized red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 Tbsp olive oil
1 (24 oz) jar hot-and-spicy pasta sauce
1/2 cup chopped fresh basil (or dried basil, to taste)
1/2 tsp salt
crushed red pepper, to taste (optional)

Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.

Cook pasta according to packaged directions.

Saute onions and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomatoes.

Stir in pasta sauce; bring to a boil. Reduce heat to medium; stir in basil and salt, and simmer, stirring occasionally, 5 minutes. Serve with pasta.

1 comment:

  1. This sounds really good! It's funny because last night I made spaghetti and was wondering if it would taste good if I made it spicy. I'll have to try this.