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.

Mushroom Penne

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

olive oil

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.

Mushroom PenneStep two:  Add cauliflower, tomatoes and penne.  Saute until warm.

Step three:  Season with spices and if desired, sprinkle a bit of parmesan on top.

mushroom penneDoes five o’clock sneak up on you each day?  Never know what you are having for dinner until dinnertime is upon you?  Find yourself eating out too often?  If you answered any of these questions yes, check out my Menu Planning e-course – in less than an hour you’ll learn how to take the stress out of dinner!

Shared on Tasty Traditions Real Food Wednesday, The Mommy Club and Works for Me Wednesday


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