Sunny Paris Penne with Vegetables
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.
In 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 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.
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.