Prep 20 mins
Cook 10 mins
I found the basis for this recipe in a magazine somewhere. This is not a saucy dish, but it's healthy and yummy. Though the recipe calls for just a few basic ingredients, I've added veggies (mushrooms, broccoli) and chicken (Schwan's pre-cooked fajita chicken is really good in this--just thaw it out and throw it in!) to make it a full meal. It's easiest to cut everything up while the pasta water heats.
- 1 lb penne
- 2 -3 pints cherry tomatoes or 2 -3 pints grape tomatoes, quartered
- 1⁄2 cup fresh basil, sliced
- 1⁄4-1⁄2 cup parmesan cheese
- 2 tablespoons olive oil
- 2 -4 garlic cloves, minced or pressed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 ounces mushrooms, sliced
- 8 ounces broccoli florets
- 8 ounces chicken, cooked and sliced
- Heat water for pasta.
- Heat olive oil in large skillet and saute garlic for a minute or so.
- Add tomatoes, salt & pepper.
- Start cooking the pasta now.
- Cook tomatoes over medium heat for ~7 minutes.
- Add basil. (If you're adding additional ingredients, do so here.) Simmer 3-5 minutes (or until your veggies are as tender as you want them).
- **I've found that adding a little bit of pasta water to tomato mixture before you drain the penne really evens out the dish.
- Toss tomato mixture and parmesan with pasta. Serve with fresh Italian or French bread.
This was really easy and delicious. As suggested, it is very adaptable to whatever vegetables you have on hand. I made it with eggplant, tomato, fresh basil, green pepper, garlic, and capers. Wonderful! Serve this with some bread, a salad, and a glass of wine, and you've got a fine meal. Made for PAC Fall 2007.