Vegetable Pasta with Grana Padano Cheese

Vegetable Pasta

with Grana Padano Cheese

25 MIN
2 Servings
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From the Test Kitchen

We’re tossing quick-cooking pasta with a trio of sautéed tomatoes, zucchini, and peppers—finished with just a touch of butter and a sprinkle of Grana Padano cheese for a bit of richness.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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ingredients
Vegetable Pasta with Grana Padano Cheese
Title
  • ¾ lb Gnocchi
  • 4 oz Grape Tomatoes
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Zucchini
  • 2 Tbsps Butter
  • 0.7 oz Grana Padano Cheese
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the cheese on the small side of a box grater. 

Cook the vegetables:
2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. 

Cook the pasta:
3 Cook the pasta:

Meanwhile, add the gnocchi or lumaca rigata to the pot of boiling water. If you received gnocchi, cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. If you received lumaca rigata, cook 5 to 7 minutes, or until the pasta is al dente (still slightly firm to the bite). Reserving 1/2 cup of the cooking water, drain thoroughly.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pan of cooked vegetables, add the cooked gnocchi or lumaca rigatabutterhalf the grated cheese, and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining grated cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the cheese on the small side of a box grater. 

2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. 

Cook the vegetables:
Cook the pasta:
3 Cook the pasta:

Meanwhile, add the gnocchi or lumaca rigata to the pot of boiling water. If you received gnocchi, cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. If you received lumaca rigata, cook 5 to 7 minutes, or until the pasta is al dente (still slightly firm to the bite). Reserving 1/2 cup of the cooking water, drain thoroughly.

4 Finish the pasta & serve your dish:

To the pan of cooked vegetables, add the cooked gnocchi or lumaca rigatabutterhalf the grated cheese, and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining grated cheese. Enjoy!

Finish the pasta & serve your dish:
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