Penne Pasta with Summer Vegetables

Recipe courtesy From the Kitchens Of
Show: From the Kitchens Of... Episode: Kenmore
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 teaspoon red pepper flakes
  • 1 pint grape tomatoes, halved
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 2 tablespoons chopped fresh basil, plus more for garnish
  • 4 ounces goat cheese, sliced into small pieces
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Directions

Place a large pot of water over high heat. Bring to a boil and add a generous pinch of salt. Add pasta and cook to package directions for al dente, about 7 to 8 minutes.

Slice the squash and zucchini in half lengthwise. Slice each half into 1/4-inch thick "half moon" slices and set aside.

While the pasta is cooking, heat a large skillet over high heat and add 2 tablespoons olive oil. Add the zucchini, season with salt and pepper and cook 3 to 4 minutes, until slightly browned, tossing halfway through. Remove the zucchini to a plate. To the same pan, add another 2 tablespoons olive oil. Add the yellow squash, season with salt, and pepper and cook 3 to 4 minutes, until slightly browned, tossing halfway through. Remove to a plate with zucchini.

To the same skillet add the remaining olive oil and turn down heat to medium. Add the garlic and red pepper flakes and saute 1 minute. Add the tomatoes, season with salt and pepper and saute for another 2 minutes. Add the cooked squash, zucchini, herbs and goat cheese, toss together and saute 1 minute.

Strain the pasta and return to the pot. Add the sauteed vegetables to the pot and toss. Taste and adjust seasoning, if necessary. Transfer to a serving bowl, garnish with a little bit fresh basil and parsley and serve immediately.
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