A delightful pasta dish featuring fresh garden vegetables and a flavorful herb-infused tomato sauce.
Heat the olive oil in a wide saucepan over medium heat.
Ensure the oil is hot enough to sizzle when the vegetables are added, but not smoking.
Add the chopped onion to the pan and sauté until translucent, about 5 minutes.
Stir frequently to prevent the onion from browning too much.
Stir in the sliced zucchini and mushrooms, cooking over medium-high heat until tender, about 10 minutes.
Cook until the vegetables release their moisture and start to caramelize slightly.
Add the minced garlic and sauté for 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the diced tomatoes to the pan and cook, stirring occasionally, for 5 minutes.
Crush the tomatoes slightly with the spoon to release their juices.
Season the sauce with salt, and stir in the chopped parsley and basil.
Taste and adjust the seasoning as needed.
Cook the penne according to package instructions, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Toss the cooked pasta with the sauce until well coated.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve immediately, garnished with grated parmesan cheese.
Serve with extra parmesan on the side for those who want more.
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