I guess really this should be called Vegetable Penne since I add many more veggies to it, but since the mushrooms are the “meat” of the dish, we’ll stick with that name. This is one of those simple, delicious and FLEXIBLE dishes – don’t have cauliflower? Add broccoli? No zucchini, no problem – how about peppers? You get the picture.
serves 4, plus probably some leftovers
3/4 pound penne, cooked
2 cups mushrooms, sliced (baby bella are my favorite for this dish)
1/2 cup sliced onion
2 cloves garlic, minced
1 cup zucchini (I used some leftover grilled zucchini – yum!)
1 cup steamed or roasted cauliflower
1/2 cup sliced grape tomatoes
sea salt, freshly cracked black pepper
oregano, rosemary and basil (to taste)
freshly grated parmesan (optional).
Step one: Saute mushrooms, zucchini,garlic and onions in olive oil until onions are carmelized.
Step three: Season with spices and if desired, sprinkle a bit of parmesan on top.
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