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February 19, 2016


Penne Pasta With Vegetables

by Anne Paddock

Looking for protein, fiber, and great flavor? Try making Penne Pasta with Vegetables, a tasty main course dish that can be made in less than 30 minutes. Simply choose your favorite penne pasta – I used TrūRoots Ancient Grain Penne Pasta, a gluten-free pasta made of all organic ingredients: brown rice, quinoa, amaranth, and corn. With 4 grams of protein and 2 grams of fiber per 2 ounce serving, this Ancient Grain Penne Pasta is wholesome and especially delicious when combined with steamed broccoli florets and stems, green zucchini, bella mushrooms, a bit of olive oil, and seasoning.

Penne_with_pastaSeasoning is important so don’t skip this part because the pasta and vegetables need to be tied together. One of my favorite seasonings is called Fox Point Seasoning – a blend of salt, shallots, chives, garlic, onion, and green peppercorns – by Penzy’s Spices.Penne_with_vegetables

The aroma is garlic, onion, and chives which goes very well with olive oil, pasta, and vegetables. But, any seasoning will do, depending on your preferences. Consider fresh garlic or chopped chives with sautéed shallots or onions and some fresh chopped parsley. Be creative and follow your taste buds.Penne_With_Vegetables

This recipe is gluten-free, vegan, and delicious.

Penne Pasta With Vegetables


  • 1 bunch of fresh broccoli, cut into bite size pieces
  • 1 8-10 ounce container bella mushrooms, quartered
  • 2 medium zucchini, cut into bite size pieces
  • 1 8-ounce bag of penne pasta (I use Ancient Grain Penne Pasta by Trūe Roots)
  • 2 tablespoons olive oil (I use Columela Extra Virgin Olive Oil)
  • 2 tablespoons Penzy’s Fox Point Seasoning or your favorite seasoning
  • Salt and Pepper, to taste


  • Steam the broccoli until fork tender and place in a large serving bowl.
  • Cook the mushrooms over high heat to brown and then add to the serving bowl.
  • Cook the zucchini pieces over medium-high heat until just slightly tender and add to the serving bowl.
  • Meanwhile, bring a large pot of water to a boil. Cook the pasta, drain and add to the serving bowl.
  • Drizzle 2 tablespoons of olive oil over the pasta and stir to blend with the vegetables.
  • Sprinkle the 2 tablespoons of seasoning over the dish and stir to blend.
  • Add salt and pepper to taste.
  • Serve immediately. Serves 4-6.
1 Comment
  1. veganlicks
    Feb 19 2016

    I just made a super similar recipe for dinner last night! So delicious 🙂

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