The genius of this recipe is that it is a one-pot supper and only takes about 30 minutes from start to finish. The veg is sautéed and set aside. Some flavorings are awakened, then splashed with water and broth. The pasta is dumped into the pool and simmered aggressively until al dente. The veg is added back into the pan with the pasta to warm through and dinner is served. If you would like to make this completely vegetarian, use vegetable broth or all water. If you want it to be vegan, then don’t add the cheese.
I have only made this with spinach, but I think peppery arugula would be a great alternative.
Mix up the veg assortment as you like. Perhaps asparagus in lieu of green beans. Maybe toss in a few sweet peas. Or even corn. Julienned basil would be a nice touch or perhaps some chopped parsley for freshness.
Almost Vegetarian Pasta
Inspired by Cook’s Illustrated Skillet Penne Pasta with Sausage and Sun-Dried Tomatoes
Serves me, my husband and enough left-over for his lunch, a tradition 4 servings.
2 Tbsp. pine nuts
1 Tbsp. plus 1 tsp. extra virgin olive oil, separated
1 zucchini (green or yellow), halved lengthwise and sliced
½ red bell pepper, medium dice
¼ to ½ red onion, sliced thinly or medium dice
2 cloves garlic, crushed or minced
Pinch of crushed red pepper
5-6 sun-dried tomatoes packed in oil, drained, chopped
1-15.5 oz. can low-sodium chicken broth or vegetable broth
2 ½ cups of water
8 oz. penne pasta
Salt and pepper
Handful of fresh green beans, trimmed and halved
½ bag baby spinach or arugula
Goat Cheese, Parmesan Cheese, Pecorino Romano, etc.
1. Toast pine nuts in a 375 degree oven for approximately 5-8 minutes, checking often so they don’t burn. Alternative, you could toast the nuts on the stove in a dry sauté pan over medium heat. Again, checking often and tossing frequently to avoid burning.
2. In a large skillet, heat 1 Tbsp. olive oil over medium-high heat until shimmering. Add zucchini, red bell pepper and onion and sauté until just beginning to brown. A bit of color is not a bad thing but don’t over-caramelize. Slide the cooked veg onto a plate or in a bowl and set aside.
3. In now empty skillet, reduce heat a bit and add 1 tsp. olive oil. Add garlic, crushed red pepper and sun-dried tomatoes and sauté until fragrant, about 30 seconds. Add 1 tsp. salt, 1/2 tsp. cracked black pepper, chicken broth, water and pasta to skillet. Increase heat to high and bring to boil. You want a hard simmer to cook the pasta and reduce the liquid at the same time.
4. Simmer for approximately 9-10 minutes, until pasta is ALMOST cooked through, stirring occasionally. Add the green beans and stir. Simmer another 3-4 minutes.
5. Total simmering time approximately 13-15 minutes or LESS. Cook until pasta is al dente and liquid is reduced and somewhat thickened.
6. Remove from heat or simply turn off burner. Toss in spinach (or arugula) to wilt. This should not take very long and the residual heat from the dish should be sufficient to wilt the greens.
7. Serve with toasted pine nuts, goat cheese, parmesan, or romano cheese, in combination or whatever you like. Perhaps a bit of cracked black pepper. Maybe a drizzle of some nice aged balsamic vinegar would be a nice touch. For extra richness, drizzle a bit of extra virgin olive.
Possible Accompaniments: Crusty bread with butter or seasoned olive oil for dipping. Leafy greens tossed with an easy vinaigrette.
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