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5 from 1 vote

Penne with Garden Vegetables

Veggie Infused Penne
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree, Lunch or Dinner
Cuisine: American
Servings: 4
Calories: 373kcal


  • 1/4-1/2 large onion chopped
  • 1 garlic clove minced
  • 4 tablespoons extra virgin olive oil
  • 1/2 bell pepper thinly sliced, then cut in half
  • 1 cup cherry tomatoes sliced
  • 2 large plum tomatoes diced
  • 1/3 cup black olives finely minced
  • 1/2 teaspoon sugar
  • 5 basil leaves rinced and torn
  • 1/2 lb penne pasta dried
  • salt to taste


  • Bring large pot of water to boil. Cook penne in boiling water according to package instructions, usually about 12 minutes, with a teaspoon of olive oil to keep the pasta from sticking together. When penne is finished, drain off excess water in strainer.
  • Saute onion and garlic in 3-4 tablespoons of olive oil
  • When onion is nearly clear, add tomatoes, olives, and bell pepper. I usually save out a few cherry tomatoes to throw in just before taking the sauce off of the stove, in order to maintain a fresh color to the sauce.
  • When tomatoes are cooked, and beginning to form a sauce, add sugar, and salt to taste.
  • With burner turned off, add torn basil leaves to mixture, letting them wilt slightly prior to serving over cooked penne.


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Calories: 373kcal | Carbohydrates: 48g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 185mg | Potassium: 323mg | Fiber: 3g | Sugar: 5g | Vitamin A: 977IU | Vitamin C: 32mg | Calcium: 25mg | Iron: 1mg