Here is an easy and delicious back-to-school recipe featuring late summer veggies. I toss my favourite quinoa penne with oodles of my families fave veggies and top it with some kid (and adult!) friendly bocconcini cheese for fun. This is one of my all-time favourite dinners – fast, healthy, delicious and easy to switch up the veggie combos to make it different each time.
- 3 cups of Quinoa Penne (I like this one by truRoots which I find at Costco)
- 2 tbsp extra virgin olive oil
- 1 teaspoon minced garlic
- 2 x 227 g (8 oz) packages of sliced cremini mushrooms
- 1/2 a large vidalia onion, sliced (or substitute one large cooking onion)
- 1 orange pepper, sliced
- 1 zucchini, halved lengthwise then sliced crosswise
- 1 summer squash (yellow zucchini), halved lengthwise then sliced crosswise
- 1/2 cup of sliced sun dried tomatoes
- 1/2 cup of grated fresh Parmesan cheese (omit if desired to be dairy free or to be certain to be gluten free)
- Mini bocconcini cheese, quartered and tossed on top to serve (if desired)
- Freshly ground black pepper for seasoning and extra for serving
- Kosher (coarse) salt for seasoning
- Heat a large skillet to medium high, while also heating a large pot of salted water to a boil.
- Add olive oil and garlic to the skillet, then add the mushrooms and season with a pinch of salt and a few grinds of pepper. Stir, and then cover to cook down for a few minutes, stirring occasionally. Add the onion and pepper and then the zucchini last as I find it needs the least amount of time to cook.
- Meanwhile, add penne to boiling water and cook according to package directions. This package had a cook time of 6-8 minutes.
- After 8 minutes has passed, transfer penne to the veggies with a large slotted spoon.
- Stir to combine penne and veggies. Stir in the sun-dried tomatoes and Parmesan cheese. Season with more pepper if desired.
- Spoon into bowls and top some bocconcini (if desired) and more Parmesan and pepper as well if you like more!