We are putting the pieces together today to give you our penne with fresh vegetables and mozzarella recipe. If you haven’t already checked it out, be sure to see our tips on cutting vegetables and small kitchen pasta tricks.
Before beginning, you will want to slice your veggies. Just a few tips on that:
- For the garlic, smash the clove with the flat side of a knife to more easily remove the skin, as well as make it flatter and easier for you to finely mince.
- Slice the zucchini, mushrooms, and squash about 1/4 inch – thick enough to provide some texture, but thin enough to fry well.
- Pro tip: Diagonally cutting the zucchini and squash makes for a more professional presentation.
- Dice your tomato with a sharp knife – santoku knives are great here since they are sharp yet provide an edge to make sure the wet tomato doesn’t stick to your knife. Unfortunately in our case, this was not possible as we only have one knife, but trying to use the point of that knife to lead your cut is a great way to avoid a big, sloppy mess.
- 8 oz fresh mozzarella
- 8 oz penne
- 5 ounces fresh mushrooms, sliced
- 1 large tomato, diced
- 1 clove garlic, minced
- 2 small zucchini, sliced
- 1 small yellow summer squash, sliced
- 1/4 cup finely shredded Parmesan cheese
- 1 tbsp peanut oil
- 1/2 tsp oregano
- Black pepper
- Prepare the penne according to the package instructions (or roll your own – instant street cred).
- Pour cooking oil into a large pan or skillet and heat over medium-high. When a splash of water sizzles, throw in the garlic and fry for about 15 seconds.
- Add zucchini and summer squash and fry for 3 minutes or until they just begin to brown. Add the mushrooms and cook 1 minute more (or until they begin to brown), then add in the tomato, oregano, and a pinch of pepper and cook 2 minutes more.
- Turn off the heat, then add the penne and both the fresh Parmesan and fresh mozzarella. Quickly mix, then season with pepper to taste.