Veggie Penne Pasta Recipe
Penne pasta with broccoli, spring peas, sun-dried tomatoes and Rosa sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Vegetables
Rosa Sauce
Finishing & Garnish
Method
Pasta & Vegetables
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz penne and cook 1–2 minutes less than package directions for al dente (usually 9–11 minutes). Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.
- 2
Blanch broccoli and peas
When there are 3 minutes left on the pasta, add the broccoli florets to the boiling water. If using frozen peas, add them in the last 1 minute. Drain broccoli and peas with the pasta or remove them with a slotted spoon and set aside to combine later. (Alternatively, steam broccoli until bright green and tender-crisp, about 4–5 minutes.)
Rosa Sauce
- 3
Sauté aromatics
In a large skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter melts and oil shimmers, add 1/2 cup finely chopped onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so the garlic doesn't brown.
- 4
Build tomato base
Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Add the 14 oz crushed tomatoes, 1/2 cup vegetable broth (or reserved pasta water), 1/4 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly.
- 5
Finish rosa
Reduce heat to low and stir in 3 tablespoons heavy cream until sauce turns a pale pink (rosa). Taste and adjust seasoning with more salt, pepper or red pepper flakes if desired.
Combine & Finish
- 6
Add sun-dried tomatoes
Stir in the drained and sliced 3 oz sun-dried tomatoes to the sauce and simmer 1–2 minutes to warm them through and infuse flavor.
- 7
Toss pasta with sauce and vegetables
Add the drained penne, blanched broccoli and peas into the skillet with the rosa sauce. Toss to combine over low heat. If the sauce seems tight, add up to the reserved 1/2 cup pasta water, a few tablespoons at a time, until desired consistency is reached. Stir in 1 teaspoon finishing olive oil.
- 8
Add cheese and herbs
Remove skillet from heat. Stir in 1/2 cup freshly grated Parmesan, 1 teaspoon lemon zest and 2 tablespoons chopped fresh basil until cheese melts into the sauce and coats the pasta.
- 9
Serve
Divide pasta among plates or bowls and finish with an extra sprinkle of Parmesan and a few torn basil leaves if desired. Serve immediately.