Penne Pasta, Italian Vegetarian Recipe

This great Vegetable Penne Pasta dish is a sure fire hit with the whole family. The colorful vegetables (peppers, onions, artichokes, basil) and their different textures in the dish make it very appealing and inviting. The part that we love the most is that it is not masked with heavy sauces and it allows you to enjoy the true flavor. Pair it with some Garlic Bread and you are off to a great meal…

Prep Time: 20 min.
Cook Time: 20 min + 15 min (for Pasta)
Serves: 4-6


Penne Pasta – 16 oz (approx 500 g)
Olive Oil – 2 Tbsp
Garlic – 4 large cloves, roughly chopped
Italian Seasoning – 1 tsp
Crushed Chili Flakes – to taste
Onion – 1 large, sliced
Bell Pepper – 2, sliced (your choice of color)
Sun Dried Tomato in Oil – 1/4 cup, chopped
Artichokes Hearts in Oil – 1/2 cup, sliced
Tomato – 1 large, chopped
Salt – to taste
Lemon Juice – to taste
Fresh Basil – for garnishing
Shredded Parmesan Cheese – for garnishing
Toasted Pine nuts – 1 tbsp


1. Boil the Pasta with water and salt and cook them as per package directions AL Dante.
2. Once cooked, drain and keep aside.
3. In a wok style pan, add in the Olive Oil and the Garlic and heat over medium flame.
4. Once warm, add in the Italian Seasoning by rubbing it between your palms.
5. Add in Crushed Red Chili Flakes to taste. Cook for 30 seconds.
6. Add in the Onions, mix and allow them to cook for a minute.
7. Add in the sliced Bell Peppers and mix well.
8. Increase the flame to high and cook for a couple of minutes.
9. Add Salt, Artichokes and Sun Dried Tomatoes and mix well.
10. Add in the chopped Tomatoes cook for another minute.
11. Add in the Pasta and start mixing again.
12. Also add in the Lemon Juice and cook till the Pasta is heated all the way through.
13. Last but not the least, garnish with torn up Basil Leaves, Pine Nuts & Shredded Parmesan Cheese.
14. Serve hot with some Garlic bread.

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How to make vegetarian penne pasta, vegetarian Italian recipes, pasta recipes without sauce, artichoke pasta, flavorful one pot meal pasta recipes.

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46 thoughts on “Penne Pasta, Italian Vegetarian Recipe

  1. Thanks for sharing this yummy pasta recipe. I would love to try this recipe at my home as we have a kitty party in the evening. Keep sharing such delicious recipes with the readers.

  2. Hey Hetal and Anuja,
    Pasta looks yummy,want to give it a try on my daughter’s 1st b’day next month…can we add some pasta sauce to it.Also,we will b having 10-12 guests,so can u suggest what else can i make with it that doesn’t consume much time or that can be prepared much in advance.On eimp thing…we r vegetarians.
    Thanks in advance…

  3. i saw your message i also tried at home my family members liked it very much.especially my child liked it.

    love u
    please reply

  4. your recipes our nice but the video stops after every 5 mins.
    but litreally you both my home i made that saffron mango mousse everyone liked it every much.

    1. hi i am dolly i am from india and here we dont get sundried tomatoes and artichokes so instead of that what can i use?pleaseeeeeeeee reply because i want to try this recipe.

      love u

      1. Hi Dolly,

        You can use fresh tomatoes and just skip the artichokes. You can also add other things like black olives.

    1. Hi Shruti,

      We have made a chicken version of this recipe by sauteeing pre-cooked fajita style chicken (available in the freezer section of your grocery store) and adding it in after the veggies are cooked. It is a quick fix.

  5. Wow…looks delicious….makes me wanna pick it from the video and eat it 😉

    I have a question. I got the sphagetti packet instead of pasta? Is there anything I can do from that?

    P.S- you ladies have a lovely collection of recipes. And this makes my first stop website 🙂

  6. Hi Hetal & Anuja,

    Tanks for this lovely recipe.
    I really love baked chicken with pasta but I am not sure how to make baked chicken. Can you give us some recipes for baked chicken?


  7. Hey Gals…

    One small question… What can I use instead of artichoke hearts and sundried tomatoes?? I don’t think we get these in India.

    1. Hi Shauna,

      We used these particular ingredients because they do not require additional cooking. You can substitute with any vegetable like cauliflower, broccoli, eggplant, etc. You would have to blanch cauliflower and broccoli and sautee the eggplant at the beginning.

      1. Hi Hetal & Anuja

        How much cauliflower and broccoli should I use? Should it be 1/4 cup or 1/2 cup? I live in India and I have no idea where to get artichokes and sundried tomatoes.
        And if I wish to include mushrooms in this pasta recipe then what is the way of using it?

        Sorry if I’m bugging you with too many questions, but could you also explain the meaning of blanch.

        Thank you 🙂

  8. Hi Hetal and Anuja,

    You guys are my teachers. You know what? You inspired me to make my own first video of my unique version of pasta in white sauce. I wasn’t courageous like you so didn’t put my face in the video.

    Btw, if someone watches my video and decides to make my kind of pasta, can you please click a nice pic of pasta served in a plate? I missed that part, and I don’t want to make pasta again without any special occasion. I don’t want to make it a normal meal and I have already made pasta 3 times in last month.

  9. Hey guys,
    I’ve become a big fan of your recipes over the last couple of months and have been trying them out. i tried out the pasta and garlic bread yesterday and it came out so well. i just wanted to thank you for the wonderful recipe, i
    ‘ve been making pasta for a long time but couple of basic mistakes that i was making in both the pasta and bread would make all the diff, but yesterday was just too good!

  10. Hi ladies,
    Was wondering how much is a cup that you guys use? I know a lot of your recipes use this american measurement, but in the UK we tend to use lbs, ozs or grams so would love to know the english equivalent. There’s a lot of variation in different books etc…..

    Love your stuff

    1. Hi Parul,

      We use a standard US cup which is 8 fluid ounces. We tend to use this form of measure (in volume) because most people do not have a weighing scale at home.

  11. HI Hetal and Anuja…
    I am posting comment first time but I am a big fan of your site…u both are doing a great job…I have 1 question that in this pasta recipe…i have seen my friend making pasta ..she make it using white sauce..i like those a lot but i usually don’t prefer to eat milk(from white sauce) and onion /garlic together…do u know any other way to make white pasta sauce….
    Thank you,
    shailee 🙂

    1. Hi Shailee,

      I make white sauce using following recipe….. My husband loves my version of pasta with this sauce.

      2 tbsp maida
      2 tbsp butter
      1 cup milk

      Heat butter to pan till its melted. add maida and stir until butter and flour are combined. gradually pour in milk while stirring constantly. Add in Oregano powder, basil powder, black pepper, and salt according to taste. Stop when it’s your desired consistency.

      Note: I never use measuring while making this sauce, just add by looking at consistency. so, i got the original measurements from the net.

      Hetal and Anuja,

      I have never tried different version of pasta, but yours looks exciting. may give it a shot soon. thanks

  12. Thank you so much. I tried this recipe last night and it was an instant hit, my husband never liked the noodles or pasta before but he liked this one a lot. Now I don’t need to make 2 separate dishes for my husband and kids.


  13. Hi,
    This is one of my fav dishes. Thanks guys …
    Just wanted to know where do u get Sundried Tomatoes and Artichokes (in oil ) if u are not a member of Cosco?

    1. Hi Jayashree,

      You can find sun dried tomatoes at your local grocery store (even Walmart carries it). They usually come in a jar. Artichokes are also available at most grocery stores. You’ll find them either in jars or cans. They come stored in water or oil. The oil one works best for this recipe.

  14. This recipe sounds very similar to the way I make it. I also add cubed roasted eggplant and slightly cooked mushrooms in mine. I saute all the veggies first separately and put it aside in a bowl. Once the pasta is al dente, I add it to the pan used for sauteing veggies and mix the sauted veggies together.

    However before I start cooking the veggies, I toast the pine nuts and fennel seeds first (no oil) and add it to the finished dish and mix.

  15. Hi Hetal and Anuja,

    Can you please expalin what is sundried tomatoes and artichoke in oil, do they come already in store like that or I buy sundried tomatoes and artichokes and put them in oil ( how much and for how long ).

    Thank you so much

    1. Hi Parul,

      Both Sundried Tomatoes and Artichokes are available at most grocery stores (in the US). You can find them with or without oil, but for our recipe, the ones with the oil work best. Costco carries them in big jars.

  16. Very nice recipe, thanks a lot. I have a doubt though, why artichokes in oil, can’t we use the fresh ones? I have never used artichokes in my cooking so I have no idea of how to cook it and how it will taste. I would definitely try this recipe this weekend. Thanks once again for your wonderful job.


    1. Hi Subha,

      Fresh artichokes are a bit tricky to cook and it’s difficult to remove the hearts. The ones in oil are really convenient and the taste is very good.

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