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Rainbow Penne

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Rainbow Penne
Servings: 4
Calories: 437kcal


  • 8 ounce penne pasta, dry
  • 1 medium zucchini
  • 2 medium carrot
  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 ear, yields corn on the cob
  • 1/4 cup Parmesan cheese, grated
  • 1/8 teaspoon black pepper, ground
  • 1 tablespoon basil, fresh

Serve With

  • 4 medium orange


  • Cook pasta to al dente, according to package directions; drain and set aside.
  • Meanwhile, chop zucchini into bite-sized pieces, slice carrots 1/2-inch-thick and halve the cherry tomatoes. Mince the garlic and set aside separately.
  • Heat oil in a large skillet over medium. Add garlic; cook and stir for 1 minute. Add all veggies, including corn; cook 5-6 minutes or longer if you desire softer veggies.
  • Add pasta to veggies.  Stir in Parmesan, pepper and chopped basil. Serve with orange wedges on the side.


Calories: 437kcal | Carbohydrates: 83g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 151mg | Fiber: 12g | Sugar: 9g