This recipe was inspired by the Gnocchi with Summer Vegetables recipe from Thomas Keller’s Bouchon cookbook. I didn’t have the time to make the gnocchi and I wanted to veganize it for Vegan Tuesdays so I used some whole-wheat penne I had on hand instead. I also used Earth Balance instead of butter.
This is not a quick recipe, but it is simple and delicious. The flavors are fresh and the addition of the olives and lemon juice really make this dish. You can find the original recipe HERE.
Edited to add: I’m mentioned and quoted in today’s Washington Post Food Section. You can find the article HERE. Thanks to Cheryl for writing a great article!
Pink Stripes 
Love this one!
This is my kind of dish- Very simple, healthy, and full of colorful veggies! Sounds perfect. 🙂
Gorgeous!!! I love the tang of olives with pasta. PS – saw you in the Washington Post article! Rock on, girl 🙂
That looks de-licious!
Hooray for summer pastas! Delish.
The pasta looks delicious! Congrats on the article!
This looks so tasty! I think I’m going to challenge myself to a week of eating vegan when I go back to uni, just to see if I can do it (and maybe blog it, if I succeed, heh) so I’ll bear simple healthy dishes like this in mind. Love the colours!
Oh, and congrats on the article!
I’m so excited that even I know a really special lady who was quoted in the Washington Post!!!!!!!!!!! Is that not so way cool for you, Wendy? I’m so excited for you and for the baking group as well. It sort of rejuvenates the whole blog mentality for me as well. I am currently crawling out of a summer slump. Thanks for the leg up, Wendy. Your whole wheat pasta up there really looks like a tasty and healthy use of whole wheat pasta and lovely late summer vegetables. Great job!
AmyRuth
I loooove how this looks! Those tomatoes are jumping out at me. Delicious!!
I hit submit before I was done with that post — CONGRATS on being quoted in the Washington Post!! That is truly incredible and I am so proud of you!!
That looks delicious. I have the Bouchon book so I definitely need to give it a try.
Congrats on the article!
Congrats on the Washington Post article! it’s so fun to read abt bloggers I feel like I already “know”!
This pasta dish looks perfectly delish for a summer’s day. Love it.
did you hear me yelling “Go, Wendy!” when I was reading the Post recipe section this morning?! Comgrats – well deserved fame!
Excuse me famous girl….the Washington Post???!!! Hooray for you! I am very excited you are quoted……go TWD!
Whoa! Congrats on that article!! That’s fabulous. The pasta looks simply scrumptious.
I love the colors in this dish!
What a lovely way to celebrate summer vegetables, I almost think I could be a vegetarian during the summer when produce is so nice. Congrats on the article, super-cool!
Great pasta and great article !
Perfect dish to bid farewell to summer. Looks fantastic.
How cool you were quoted in the Washington Post!
This is my kind of pasta dish and so perfect for the remaining days of summer!
That’s amazing that you were quoted! Congrats! Really the online community is such a great support for trying new things.
I just found that article because Cobbler Du Monde had a link to it. It’s a nice article and so cool that you were quoted!
Thank you. HAND YOUR HEALTH…