SANDRA'S COMFORTING PENNE with VEGGIES

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Had a craving for a meatless dinner this evening 
so created this recipe using on-hand ingredients, 
which 'fit the bill' to perfection...

Servings: (6)
Prep: 10 Mins.
Cook: 25 Mins.

INGREDIENTS

1/2 lb. penne pasta, prepared according to pkg. directions
2 tbsp. light olive oil
2 tbsp. unsalted butter
1/2 onion, finely chopped
1/2 yellow bell pepper, finely chopped
6 crimini mushrooms, halved and sliced
1 garlic clove, minced
2 zucchini, cubed
1 (15 oz. can) diced Italian seasoned tomatoes, undrained
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 teaspoons dried basil
2 teaspoons worcestershire
2 teaspoon balsamic
Small squirt of agave (or honey)
1/4 teaspoon freshly ground pepper

Finishing:
2 tablespoons. unsalted butter
Freshly grated parmesan cheese

METHOD

Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!



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