Stovetop ZENB Penne with Winter Vegetables


PREP TIME 15 minutes

COOK TIME 20 minutes

TOTAL TIME 35 minutes

Nutrition Facts


Serving Size: 437g
Servings: 4

Calories: 490

Amount per Serving*% Daily Value
Total Fat16g21%
Saturated Fat3.5g18%
Trans Fat0g
Dietary Fiber14g50%
Total Sugar7g
Vitamin A 35%
Vitamin C 25%
Vitamin D 0mcg 0%
Calcium 214mg 15%
Iron 4mg 20%
Potassium 962mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Pasta Variety

The goal of this recipe is to enjoy the earthy and naturally sweet flavors from winter vegetables with a great Penne dish. The naturally salty flavor of the Parmesan cheese and wintry sage leaves create a beautiful balance of flavor and ZENB Penne is a perfect shape for this dish. It catches bits of vegetables and the cheese. You can use other winter vegetables like celery root, fennel or radishes here as well. You should aim for about 1-1/2 –2 cups of each vegetable cut up to start the dish. Don’t be afraid if some of the vegetables cook more than others, it’s part of the way the dish should be: a variety of tastes and textures.


  • 3-4 tablespoons extra-virgin olive oil
  • 12-15 sage leaves, stemmed
  • Kosher salt
  • 1 large turnip, peeled & cut into 2-inch cubes
  • 1 small head rutabaga, peeled & cut into 2-inch cubes
  • ½ teaspoon red pepper flakes
  • 1 large carrot, peeled & cut into ¼ inch rounds
  • 2 tablespoons red wine vinegar
  • 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
  • 2/3 cup finely grated parmesan cheese



Cook the sage leaves: Heat large skillet over medium heat and add the oil. When it begins to smoke lightly, shut off the heat and add the sage leaves. Stir them to coat with the oil and cook, stirring constantly, until the sage pales slightly in color and gets slightly crisp, 2-3 minutes. Use a slotted spoon to remove the leaves. Season them with salt and allow them to cool.


Cook the vegetables: In the same pan, add the turnip and rutabaga. Season the mixture with salt and the red pepper flakes and cook over medium heat, stirring with a wooden spoon, until the vegetables start to soften and brown slightly, 5-8 minutes.


Finish the vegetables: Add ½ cup water and the carrots and continue cooking until the vegetables are tender when pierced with the tip of a small knife, 8-10 additional minutes. Sprinkle with the red wine vinegar. Taste for seasoning.


The pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the ZENB Penne to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until “al dente”, chewy but not hard or raw tasting, 6-8 minutes, and drain in a colander. Reserve ½ cup of the pasta cooking liquid in case.


The dish: In the pot where you cooked the pasta, toss the sauce with the hot pasta and stir in the cheese. Taste for seasoning. Add some of the pasta water if the sauce is too thick or dry. Transfer to a serving bowl and top with the sage leaves and a touch more cheese, if desired.

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