Login

Tossed Penne with Gourmet Roasted Vegetables

New Europe’s Best® Roasted Gourmet frozen vegetables make this weekday pasta dish a breeze to make. Inspired by the colourful pasta dishes of Italy, this recipe combines garlic, anchovy fillets, Europe’s Best Tuscan Inspired Blend frozen vegetables and a colourful pepper medley into one satisfying meal that will warm up your family this season.

Preparation Time: 20 minutes
Cook Time: 15 minutes
Freezing: not recommended
Serving: 6 servings

Ingredients:

•   450g (1lb) penne pasta
•   50mL (¼ cup) olive oil
•   50mL (¼ cup) finely chopped garlic
•   3 anchovy fillets, packed in olive oil, chopped
•   400g (1 bag) Europe’s Best® Tuscan Inspired Blend Vegetables, cooked according to package directions
•   300g (1 bag) Europe’s Best Roasted Red and Yellow Peppers Parilla, cooked according to package directions
•   125mL (½ cup) grated Parmigiano Reggiano cheese, plus additional for garnish
•   125mL (½ cup) shredded fresh basil, plus additional for garnish
•   Salt, pepper and hot pepper flakes to taste

Preparation:

1.  Cook pasta in boiling salted water.
2.  Reserve ½ cup (125mL) pasta cooking water and drain pasta. Set aside.
3.  Meanwhile, heat olive oil in large deep skillet over medium heat.
4.  Add garlic. Reduce heat to medium low and cook gently, without browning the garlic, about 3 minutes.
5.  Add anchovies and stir.
6.  Continue cooking on low, about 5 minutes.
7.  Add pasta and remaining ingredients.
8.  Add reserved hot pasta water, about 1 tbsp (15mL) at a time, until desired consistency is achieved.
9.  Season with salt, pepper and chili flakes. Serve.

Rate Recipe