Penne with vegetable sauce
4 servings
30 minutes
Penne with vegetable sauce is a vibrant dish of Italian cuisine that combines tender pasta, fresh vegetables, and aromatic herbs. Historically, Italians value simple yet exquisite combinations of ingredients, and this recipe is a great example. Tender potatoes turn into a creamy base, carrots and beans add freshness, while fennel and garlic provide spiciness. Light olive oil and parmesan create a harmonious balance of flavors. The dish is perfect for warm family dinners or cozy gatherings with friends since its mild taste with the light sweetness of vegetables suits both adults and children. Penne with vegetable sauce can be served with a glass of white wine or a fresh salad to highlight its natural lightness and freshness.
1
In a medium pot of salted water, boil the potatoes for 5 minutes until they start to crumble. Using a fine sieve, transfer the potatoes to a large bowl. Then continue to boil the carrots, beans, fennel, and onion separately for 5 minutes each. Add all the vegetables to the bowl with the potatoes.
- Potato: 1 piece
- Carrot: 2 pieces
- Green beans: 80 g
- Fennel: 0.5 head
- Red onion: 1 head
2
In the same water, boil the penne until al dente, following the package instructions; do not drain all the water, leave 1 cup for the sauce.
- Penne pasta: 450 g
3
Meanwhile, add garlic, olive oil, parsley to the vegetables and mix thoroughly until the potatoes turn into puree. Add salt and pepper to taste.
- Finely chopped garlic: 3 cloves
- Extra virgin olive oil: 0.8 glass
- Chopped parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
4
Add pasta and a good portion of parmesan to the vegetables, mix well, adding 1 tablespoon of pasta water if the sauce is too thick.
- Grated Parmesan cheese: to taste
- Penne pasta: 450 g
5
Divide into bowls, garnish with parmesan, and serve at the table.
- Grated Parmesan cheese: to taste