Penne with Garden Vegetable Sauce

Name: Penne with Garden Vegetable Sauce
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: ¼ cup, extra-virgin olive oil; 1 pound, cherry tomatoes, halved; 2 yellow, bell peppers, stemmed, seeded, and chopped; 1 , onion, chopped; 2 , carrots, peeled and shredded; 1½ teaspoons, table salt, plus salt for cooking pasta; ½ teaspoon, pepper; ½ ounce, dried porcini mushrooms, rinsed and minced; 3 tablespoons, tomato paste; 4 , garlic cloves, minced; 1 tablespoons, minced fresh oregano or 1 teaspoon dried; ⅛ teaspoon, red pepper flakes; ½ cup, vegetable broth; 2 , zucchini, quartered lengthwise and sliced ¼ inch thick; 1 pound, penne; ¼ cup, chopped fresh basil; , Grated Parmesan cheese

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Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

A fresh summer vegetable pasta sauce sounds easy, but it's actually more difficult than you'd think.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4 to 6

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

The trick to this recipe was figuring out how to get distinct pieces of crisp-tender vegetables with a saucy, flavorful base. We gathered a variety of veggies—zucchini, cherry tomatoes, carrots, and bell peppers—and started sautéing. Howeve...

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