Penne with Roasted Red Peppers and Zucchini

A combination of simple ingredients results in a sophisticated dish.

Author:Inspired by Vegetarian Times, 2001.04
Yield:4 servings
Prep time: 00:10
Cook time: 00:30
Category:Main Courses


2 medium red bell peppers
1 tbsp. olive oil
2 cloves garlic, sliced
1 small onion, chopped
1 medium zucchini, halved lengthwise and sliced 1/4" thick
1 tbsp. balsamic vinegar
10 fresh basil, cut into thin strips
1 cup vegetable broth, (low-sodium)
1 tsp. tomato paste
1/4 cup milk
8 oz. penne pasta


  1. Place red peppers on top of gas burner or under broiler 4 to 5 minutes, turning as skin blackens. Remove and place in paper bag until cool. Peel off charred skin and discard seeds. Cut peppers into thin strips; set aside.
  2. Bring large pot of water to a boil. Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
  3. Add reserved peppers and cook, stirring often, 4 to 5 minutes.
  4. Add zucchini, vinegar and basil. Cook, stirring often, 2 to 3 minutes.
  5. Add broth and tomato paste and cook, stirring often, until thickened slightly, about 5 minutes. Stir in soy milk and simmer gently.
  6. Add 1 tbsp. salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well.
  7. Season sauce to taste with salt and freshly ground pepper. Add pasta and toss to coat. Serve hot.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Trans Fat
Sodium 78mg3%
Total Carbohydrate 55g18%
Dietary Fiber 6g24%
Total Sugars
Includes Added Sugars
Protein 11g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.