Penne with Spring Vegetables


Early summer is the perfect time to try this light and fragrant dish. Other types of pasta—ziti, rigatoni or large bow ties—would also work well.

  • 6Servings


  • 2 large tomatoes
  • 1 lb. dried penne pasta
  • 2 Tbs. olive oil
  • 6 large cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 2 large red bell peppers, cut into 1/4-inch-thick strips
  • 1 large yellow summer squash, halved lengthwise, seeded and thinly sliced
  • 1 cup sliced, oil-cured black olives
  • 1 Tbs. balsamic vinegar
  • 1 tsp. salt
  • 32 large basil leaves, thinly sliced (1/2 cup)
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 to 1/2 cup grated Parmesan cheese, optional


Bring large pot of lightly salted water to a boil. Cut an “X” into bottom of each tomato and plunge tomato into boiling water, 30 seconds. With slotted spoon, transfer to colander and rinse under cold running water. Peel tomatoes, cut each in half crosswise, through equator, and squeeze out seeds. Chop coarsely and set aside.

Add penne to boiling water and stir to prevent sticking. Cook until just tender, about 8 minutes. Drain well.

Meanwhile, in large saucepan, heat oil over medium-high heat. Add garlic and onion and cook, stirring often, until tender, about 3 minutes. Stir in peppers and squash, and cook until tender, stirring often, about 5 minutes.

Reduce heat to medium. Stir in tomatoes, olives, vinegar and salt, and cook until slightly thickened, 3 to 4 minutes. Add penne and toss until heated through. Remove from heat and stir in basil and parsley. Serve hot, sprinkled with cheese if desired.

Nutrition Information

  • Calories: 350
  • Carbohydrate Content: 63 g
  • Fat Content: 8 g
  • Fiber Content: 9 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 600 mg