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Dill Pickles Pickled Okra

Veggie Saute’ with Pene


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Going veggie does not have to be hard.  So many flavors in this dish.  I just love the artichoke hearts and olives.  A must try for a light, healthy meal

Veggie Sauté with Pene

Veggie Saute with Pene

Veggie Saute with Pene


  • 12 ounces penne pasta
  • 2 1/2 cups fresh broccoli florets, steamed al dente
  • 1/4 cup olive oil
  • 1/2 cup diced yellow onion
  • 6-7 cloves of garlic, sliced
  • 2 medium zucchini, diced
  • 1 cup chopped artichoke hearts
  • 8 whole sun dried tomatoes in olive oil, roughly chopped, plus add 1-2 tbsp of the oil to the veggie sauté
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 cup pitted kalamata olives, cut in half
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper


  1. Cook pasta until al dente and drain; set aside.
  2. While pasta is cooking, steam broccoli florets until al dente. Remove from heat; set aside.
  3. At the same time, chop onion, zucchini, artichoke hearts, sun dried tomatoes and basil. Slice garlic. Cut olives into halves.
  4. Heat a large wok over medium-high heat. Add olive oil, onion and garlic. Sauté until onion starts to soften.
  5. Add zucchini and continue to sauté until zucchini begins to soften. Then add remaining ingredients and sauté 3-4 minutes, stirring constantly to combine.
  6. Add penne and toss until well coated and reheated.

Makes 4 to 6 servings.


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Categories : Main Courses

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