Recipes › Pasta › Garden Penne Recipe

Garden Penne Recipe

Recipe by Pedro M. A. Neves

Garden Penne Recipe is a vibrant Italian pasta dish celebrating fresh seasonal vegetables at their peak. Tossed with tender penne, extra-virgin olive oil, fresh herbs, and al dente vegetables, this light yet satisfying main course captures the essence of Italian countryside cooking. Perfect for spring and summer meals when markets overflow with produce.

Ingredients

• 400g (14 oz) penne pasta
• 300g (10.5 oz) zucchini, cut into 1cm dice
• 200g (7 oz) yellow bell pepper, cut into 2cm squares
• 200g (7 oz) fresh cherry tomatoes, halved
• 100g (3.5 oz) snap peas, cut diagonally
• 60g (2 oz) fresh green beans, cut into 4cm pieces
• 4 cloves garlic, minced
• 60ml (1/4 cup) extra-virgin olive oil
• 30g (1 oz) fresh basil, roughly torn
• 15g (0.5 oz) fresh mint, finely sliced
• 1 lemon
• 50g (1.75 oz) Parmigiano-Reggiano, grated
• sea salt and black pepper to taste
• 30ml (2 tbsp) reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, approximately 11-13 minutes. Reserve 120ml (1/2 cup) of pasta water before draining.

2. While pasta cooks, heat extra-virgin olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant but not brown.

3. Add diced zucchini and green beans to the skillet. Cook for 3-4 minutes, stirring occasionally, until vegetables begin to soften and develop light golden edges.

4. Add bell pepper squares and snap peas. Continue cooking for 2-3 minutes until peppers are slightly tender but still retain slight crunch.

5. Add halved cherry tomatoes to the pan and stir gently for 1 minute until they just begin to release their juices.

6. Add the drained penne to the skillet with vegetables. Pour in 30ml (2 tbsp) of reserved pasta water and toss continuously for 1-2 minutes to combine and coat with oil.

7. Remove skillet from heat. Add torn basil, sliced mint, and the juice of half the lemon. Toss gently to combine. Season with sea salt and freshly ground black pepper to taste.

8. Divide among four warm bowls or plates. Top each serving with grated Parmigiano-Reggiano and a light zest of lemon. Serve immediately while vegetables retain their texture and warmth.

Substitutions

• For dairy-free: Replace Parmigiano-Reggiano with nutritional yeast or omit entirely
• For heartier portions: Add 150g (5 oz) diced grilled chicken breast or sautéed mushrooms
• For different vegetables: Substitute eggplant, broccoli, or artichoke hearts for any vegetables listed
• For vegan: Use plant-based olive oil (already vegan) and omit cheese or use vegan alternative

Tips

• Do not overcook vegetables—they should remain slightly firm with a tender exterior for best texture and flavor
• Reserve pasta water before draining; its starch helps the olive oil emulsify and coat the penne evenly
• Zest the lemon directly over the finished dish for brightness and aromatic impact that cannot be achieved with juice alone
• Serve immediately in warmed bowls to maintain the vegetables' texture and the dish's temperature

Garden Penne represents the Italian principle of cucina povera elevated through quality ingredients and technique. This dish embodies the Mediterranean tradition of allowing fresh, seasonal produce to be the star, with olive oil and herbs as supporting players rather than heavy sauces.

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