Whole-Wheat Penne with Sautéed Vegetables
Recipe Courtesy of Zavino Restaurant
Lots of vegetables and whole grain pasta make this dish filling and the pesto is a rich splurge made with heart-healthy olive oil. This recipe will be demonstrated at Thomas Jefferson University Hospital’s Heart Health Day.
For the Pesto:
- 2 cups fresh basil (picked leaves)
- 1-cup baby arugula
- ½ cup grated parmesan-reggiano
- ½ cup extra virgin olive oil
- 1/3 cup toasted pine nuts
- 3 medium size garlic cloves
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
- 1. Place all ingredients in a blender or food processor.
- 2. Blend ingredients for about 2-3 minutes, adding a little extra olive oil if it’s too thick.
For the Pasta:
- 1 pound dry whole-wheat penne (or other pasta)
- 1-cup small chunks of sundried tomatoes (keep sundried tomato separated from all the other veggies to incorporate at the end for garnish)
- ½ cup of small-diced asparagus
- ½ cup small-diced zucchini
- ½ cup of small-diced squash
- ½ cup small-diced cauliflower
- 1 bunch of green Swiss chard (cut in small pieces and wash)
- 10 leaves of basil chiffonade
- 1. Cook pasta for about 10 minutes in boiling water (drain and reserve).
- 2. In a big pot of boiling water, blench all veggies except Swiss chard.
- 3. Leave the veggies in the boiling water for about 45 seconds (blanching).
- 4. Remove veggies from boiling water.
- 5. In a stir-fry pan, add extra virgin olive oil in medium heat; add 5 pieces of garlic cloves small-diced to the pan.
- 6. Sauté all the veggies after they are blanched for about 2-3 minutes.
- 7. Add salt and fresh black pepper to taste.
- 8. In a big bowl, mix the pasta and veggies, adding pesto and fresh basil chiffonade.
- 9. Garnish with small-diced sundried tomatoes (Add extra pesto for creaminess and toasted pine nuts).