Tasty Tuesday: Penne Pasta with Veggies and Pine Nuts

For some reason I have about 5 lbs of pine nuts in my pantry. Not sure why I keep buying pine nuts when I clearly don’t need anymore…especially since those little nuts are pricey! They are however oh-so-delicious! In fact they inspired tonight’s dinner. It was one of the dinners where I attempt to use the random remaining veggies in the fridge before they spoil. I like the challenge of creating a dish with whatever I have on hand. Tonight’s creation was rather YUMMY so I thought I would share it with you all! 🙂


12 oz penne pasta

olive oil

3 or more cloves garlic, sliced

1 red or orange pepper, chopped

1 zucchini, chopped

1 bunch of kale, stems removed and torn into bit size pieces

1 head of broccoli, chopped

1/3 cup or more of pine nuts

salt and pepper to taste


Boil penne pasta according to directions. Set aside. Toast pine nuts on stove top (Or use your preferred method. If toasting in a skillet on stove top, watch closely because they go from being perfectly toasted to burnt in a matter of seconds). Set aside. Heat olive oil over medium heat and saute garlic for 2 minutes. Add pepper and zucchini. Saute a few minutes. Add kale and broccoli. Cover and let cook for 2 minutes or until broccoli is bright green. Pour veggies over penne pasta and add extra olive oil and salt and pepper to taste. Sprinkle with toasted pine nuts. Serve with a nice green salad on the side and enjoy!

I also added some roasted asparagus to our penne pasta simply because we had some, but it would be equally delicious without. Basically you could use whatever assortment of veggies you have on hand. Also if you are gluten-free you could easily adapt this recipe by using quinoa or rice noodles. What I love about a pasta dish like this is you can initially serve it warm and then eat it later as a cold dish. The leftovers make for a nice lunch the following day. Or a late night snack while blogging. 😉


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