Penne with Spicy Zucchini Tomato Sauce

In Main Dishes, Pasta, Rice, and Grains, Recipes by Lori Hill0 Comments

This hearty, penne with spicy zucchini tomato sauce is an old standby I’ve been making for years. When I went vegan 2 years ago, I eliminated the shredded mozzarella I used to smother it with (don’t need it!) and when I learned the faux sausage I had been using wasn’t vegan, I replaced it with Upton’s Naturals Italian Seitan.

You can make easy substitutions and additions to this recipe based on what’s in your kitchen. It can be something simple like switching out red peppers with green peppers or red onion for yellow onion or, if you aren’t a fan of seitan, replace it with sliced crimini mushrooms. 

This recipe is plant-based. 

Penne Pasta with Spicy Zucchini Tomato Sauce
Serves 4
This hearty, plant-based pasta is spicy and loaded with easy-to-access veggies.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
191 calories
12 g
0 g
16 g
2 g
1 g
204 g
246 g
5 g
0 g
14 g
Nutrition Facts
Serving Size
204g
Servings
4
Amount Per Serving
Calories 191
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 246mg
10%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
14%
Sugars 5g
Protein 2g
Vitamin A
36%
Vitamin C
110%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 TB minced garlic (about 2 large cloves)
  2. 1/2 cup diced red onion
  3. 1 cup diced red pepper (about 1 medium)
  4. 4 TB canola oil
  5. 1 8 oz. package of Upton's Naturals Italian Seitan
  6. 1 12 ounce can of whole peeled tomatoes
  7. 2 cups chopped zucchini (about 1 medium)
  8. 1/2 cup pitted kalamata olives
  9. 2 tsp. red pepper flakes
  10. 2 tsp. oregano flakes
  11. sea salt and black pepper to taste
Instructions
  1. Mince garlic and rest for 10 minutes.
  2. Meanwhile, dice the onion and red pepper. Set aside.
  3. Pour 2 tablespoons of the canola oil in a large skillet and heat on low.
  4. Add seitan and heat until warm, using a wooden spatula or spoon to break-up into small pieces. Place on a plate and set aside.
  5. Cook penne according to package directions.
  6. While the penne is cooking, heat the final 2 tablespoons of canola oil in the "seitan skillet" over low heat.
  7. Add garlic, onion, and red pepper and saute until tender, about 5 minutes.
  8. Add can of tomatoes and mix together with the veggies. As the tomatoes begin to cook, use the spatula to break-up the tomato into smaller pieces.
  9. Add zucchini, seitan, kalamata olives, red pepper, and oregano.
  10. Season to taste with sea salt and fresh black pepper.
  11. Cover and simmer over low heat for 8 to 10 minutes.
  12. When serving, either combine penne and sauce together or place in separate bowls.
beta
calories
191
fat
16g
protein
2g
carbs
12g
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Sister Eden http://www.sistereden.com/
Lori Hill

Lori Hill

Lori Hill founded Sister Eden in order to inspire people to make sustainable choices in their everyday lives. Before that, she produced special events for 16 years and educated her colleagues about how to make their events more sustainable. In addition to being an online media personality and producer of videos, Lori is a speaker, writer, activist, wife, mom, and plant eater just trying to do the right thing and make a difference in the world. You can often find her walking her rescue dog Dolly while picking up trash in her Takoma Park neighborhood where Sister Eden has adopted a spot.
Lori Hill

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