Vibrant Vegetable Penne with Spicy Arrabbiata Sauce
45 minutes
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About Vibrant Vegetable Penne with Spicy Arrabbiata Sauce
Craving Italian comfort food with a vibrant, healthy twist? This Penne Arrabbiata is bursting with flavor and packs a delightful spicy kick, perfect for satisfying any pasta craving.Imagine tender penne coated in a rich, homemade Arrabbiata sauce, mingling with perfectly sautéed zucchini, cherry tomatoes, bell peppers, broccoli, and sweet onions. This colorful dish is a veggie lover's dream!Whip up this easy recipe for a quick weeknight dinner or a leisurely weekend brunch. It's a delicious and satisfying way to enjoy a classic Italian favorite.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Produce
- 1/2 cup Zucchini diced (green and yellow)
- 1 Onion diced
- 1/2 Bell Peppers diced, red
- 1/2 cup Broccoli chopped
- 2-3 Spring Onions chopped (for garnish), greens
- 18 Cherry Tomatoes halved
Pasta & Sauce
- 1 cup Penne Pasta
- 2 tbsp Arrabbiata Pasta Sauce
- 4 tbsp Tomato Ketchup
Seasoning
- 2-3 tsp Olive Oil
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Pepper black, ground
- 1 pinch Chili Powder red
- 1/2 tsp Coriander ground
Instructions
- Bring a large pot of salted water to a rolling boil. Adding salt to the pasta water seasons the pasta itself.
- Add the penne pasta and cook according to package directions until al dente. This means the pasta should be tender but still firm to the bite.
- Drain the pasta and set aside. Rinse with cold water to stop the cooking process if not using immediately.
- Heat the olive oil in a large pan over medium heat. Add the diced onions and sauté until softened and translucent, about 5 minutes.
- Add the diced bell pepper, zucchini, and broccoli florets to the pan. Sauté for another 5-7 minutes, until the vegetables are slightly tender but still crisp.
- Add the halved cherry tomatoes, salt, black pepper, red chili powder, and ground coriander to the pan. Stir well to combine.
- In a separate pan, heat the Arrabbiata sauce. Add the cooked penne pasta to the sauce and toss to coat evenly.
- Add the tomato ketchup to the vegetable mixture and cook for 2-3 minutes, allowing the flavors to meld. Ketchup adds a touch of sweetness and tanginess.
- Combine the pasta and vegetable mixture in the large pan. Toss gently to combine all the ingredients.
- Garnish with chopped spring onions and serve immediately.
Recipe Notes
Good To Know
- For maximum flavor and texture, sauté the vegetables separately in olive oil until just tender before combining with the pasta and sauce—this prevents them from becoming soggy and allows each vegetable to shine.
- If you prefer a creamier sauce, stir in a splash of unsweetened cashew cream or regular cream just before serving; this balances the tanginess and adds luxurious body to the red sauce.
- To add a subtle smoky depth, grill or roast the red bell pepper and zucchini before chopping and mixing them into the pasta for a delightful twist on traditional penne.
Expert Tips
- For a richer flavor, use fire-roasted diced tomatoes in the sauce.
- Add a pinch of red pepper flakes for a touch of heat.
- Garnish with fresh basil or parsley before serving for added freshness and visual appeal.
Storage Instructions
- Leftovers store well in an airtight container in the fridge for up to 2 days.
- When reheating, sprinkle a bit of water over the pasta and cover to help maintain moisture and prevent drying out.
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Recipe Nutrition
Calories: 153kcalCarbohydrates: 30gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1274mgPotassium: 658mgFiber: 6gSugar: 7gVitamin A: 1902IUVitamin C: 133mgCalcium: 85mgIron: 2mg
Abhinav Dhiman
Articles: 19
4 Comments
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What a delightful recipe! Thanks for sharing.
This looks fantastic! Appreciate the share.
Absolutely delicious! Can’t wait to try it.
This is delightful! Thanks for the recipe.