Garden Fresh Penne


  • 1 c. onion, diced
  • 4 c. canned tomatoes
  • 1/2 c. water
  • 1 c. yellow squash, sliced and quartered
  • 1/2 tsp. salt, or to taste
  • 1 tsp. McKay’s chicken style seasoning
  • 1/2 tsp. crushed red pepper flakes
  • 1 small hot pepper, sliced into rings
  • 1 c. broccoli florets and stems
  • 1/2 c. fresh Brussels sprouts, cut in half
  • 1/2 c. fresh butternut squash, cubed
  • 2 c. spaghetti sauce
  • 2 c. cooked penne pasta


  1. In a medium skillet, steam onions in 1/2 cup water until clear.
  2. Add tomatoes, hot pepper, yellow squash, Brussels sprouts, spaghetti sauce, butternut squash, broccoli and seasoning.
  3. Simmer until vegetables are tender. Mix in pasta or serve with sauce over the top.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.