A quick, colorful pasta dinner made with tender penne, sautéed zucchini and tomatoes, sweet peas, and creamy Rao’s Vodka Sauce. Finish with Pecorino Romano for a simple weeknight dish that feels special.
Recipe Info
- Prep Time: 10 min
- Cook Time: 25 mins
- Serves: 4-6 people
Ingredients
1 (24-ounce) jar Rao’s Vodka Sauce
1 (16-ounce) bag Rao’s Penne Rigate
1 pint grape tomatoes, halved
1 medium zucchini, cut into half-moon slices
1 cup PICS frozen peas, thawed
3 tablespoons PICS olive oil
½ cup freshly grated Market 32 Pecorino Romano cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the Rao’s Penne Rigate according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat.
- Add the zucchini and grape tomatoes to the skillet. Sauté for 3 to 5 minutes, stirring occasionally, until the zucchini is just tender, and the tomatoes begin to soften.
- Add the Rao’s Vodka Sauce to the sautéed vegetables and bring to a gentle simmer.
- Add the drained pasta and thawed peas to the sauce. Toss to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Remove from the heat. Stir in the Pecorino Romano cheese, then taste and adjust seasoning if needed.
- Serve warm with extra Pecorino Romano cheese on top.
Make it Hearty: Add grilled chicken, shrimp, or Italian sausage for extra protein!
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