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December 20, 2016


Sunny Paris Penne with Vegetables

by Anne Paddock

Put the word “Paris” on anything and I’m there, especially where food is involved. Paris conjures ups thoughts of perfectly seasoned shallots sautéed in a copper sauce pan which is almost exactly what Sunny Paris seasoning by Penzey’s Spices adds to dishes.  A blend of purple shallots, chives, green peppercorns, basil, tarragon, chervil, bay leaves, and dill week, Sunny Paris takes the work out of properly seasoning a dish.

Sunny_Paris_PenneIn Sunny Paris Penne with Vegetables, the vegetables are the star of the show but only because the seasoning, Sunny Paris, makes them shine. A combination of seasoned onions, zucchini, and shiitake mushrooms in a light vegetable broth combined with whole grain penne and a touch of salt makes for an easy and delicious meal ready in about 20 minutes.Sunny_Paris_PenneSunny_Paris_Seasoning

Sunny Paris Penne with Vegetables (makes 4 servings)

  • 8 ounce package of whole grain Penne (or any whole grain pasta)*
  • 1 medium onion,chopped
  • 8 ounces shiitake mushrooms (stem removed and discarded), sliced
  • 1 large zucchini (10-12 inches long), chopped into bite-sized pieces
  • 1/2 cup low sodium vegetable broth
  • 1/4 cup fresh chopped flat leaf parsley
  • 2 tablespoons Sunny Paris Seasoning by Penzy’s Spices (or your favorite combination of spices)
  • Salt, to taste

*I use Tru Roots Ancient Grain Pasta made from quinoa, amaranth, brown rice, and corn. Each 2 ounce serving provides 4 grams of protein, 2 grams of dietary fiber, 2 grams of fat, and no sodium, cholesterol, or sugar. Available at grocery stores nationwide (including Walmart) for about $3-$4 per bag.truroots-ancient-grain-penne

In a large pot, boil water and add the penne pasta. Cook according to the package directions (6-8 minutes usually). Drain and pour the pasta into a large serving bowl.

While the pasta is cooking, start the vegetables.

In a large saucepan, sauté the onions for 5-7 minutes over medium heat until translucent. Add the sliced mushrooms and zucchini pieces and stir to blend. Turn the heat to medium-high for 2-3 minutes until the mushrooms start wilting and then turn down to medium. Add the Sunny Paris seasoning and cook the vegetables for about 4-5 minutes until the zucchini just start turning translucent (don’t overcook or the zucchini will be mushy).  Add the vegetable broth, cook for 1 minute and remove from the heat.Penne_with_Vegetables

Pour the vegetables over the pasta, add the chopped parsley, and toss to evenly distribute. Salt to taste (I use Salty Wahine Passion Fruit Salt but any salt will do). Serve immediately.Sunny_Paris_Penne_With-Vegetables

  1. Dec 21 2016

    Hope you enjoy!

  2. Dec 20 2016

    oh wow, since going plant-based I’ve really lagged behind in pasta making (I just do fettucine with a pasta sauce and some basil) I’m definitely gonna give this a try. Thanks!

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