Penne Primavera
National Sunflower
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12 ounces uncooked penne pasta
1 red pepper
2 carrots, cut into julienne strips
2 small zucchini
2/3 cup fresh oriental pea pods (or 10 oz. frozen pea pods)
3 green onions
4 tablespoons sunflower oil
1 1/2 cup diced tomatoes
2 tablespoons chopped chives
2 tablespoons fresh dill (or 1/2 tsp dried dill)
salt and fresh ground pepper, to taste
1/4 cup roasted sunflower kernel

Clean and wash vegetables. Cut red pepper and zucchini into small slices. Cut peapods in half or thirds. Slice green onion. Cook penne al dente (see instructions on box). While the pasta is cooking, cook vegetables. Heat sunflower oil in a large non-stick saute skillet. Add red pepper and carrots and saute for approximately 6 minutes. Then add remaining vegetables and steam for an additional 5 minutes. Add the tomatoes, chopped chives and finely chopped dill. Season with salt and pepper and heat until warmed through. Toss the vegetable mixture with the drained penne. Sprinkle with roasted sunflower kernels. Serve hot.

Makes 6 servings
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