Today we had fun cooking and eating Pasta Primavera with Penne,
Zucchini and Carrots. For the recipe with photos visit:
Instead of cooking the pasta separately, we simply added the uncooked
penne pasta to the rest of the already cooking ingredients in a large
stainless steel pot on the stovetop. When the pasta was “al dente” we
turned off the heat, and enjoyed our pasta primavera with a large tossed
As usual, we made enough of this pasta to last, refrigerated, for a
few days, so that all I have to do is prepare the tossed salad in the
Here are the ingredients we used today: whole wheat penne, zucchini
squash, carrots, onion, canned crushed tomatoes, basil, oregano, fennel
seeds, and a tiny amount of powdered cayenne pepper (a little goes a
very long way!) instead of the hot pepper sauce. Another change: we
omitted the garlic, which is really optional, anyway.
When grocery shopping yesterday, we bought lots of small, tender
zucchini squash – which also happened to be on sale at half price.
Sometimes we add small pieces of raw zucchini to our tossed salads.
Another way we like to eat zucchini is sliced lengthwise with a little
dried oregano, and cooked until tender in the microwave oven – quick and
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