Penne with Roasted Red Peppers and Zucchini
A combination of simple ingredients results in a sophisticated dish.
|Author:||Inspired by Vegetarian Times, 2001.04|
|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|
|8 oz.||penne pasta|
- 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.
- 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.
- Add reserved peppers and cook, stirring often, 4 to 5 minutes.
- Add zucchini, vinegar and basil. Cook, stirring often, 2 to 3 minutes.
- Add broth and tomato paste and cook, stirring often, until thickened slightly, about 5 minutes. Stir in soy milk and simmer gently.
- Add 1 tbsp. salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well.
- Season sauce to taste with salt and freshly ground pepper. Add pasta and toss to coat. Serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 55g||18%|
|Dietary Fiber 6g||24%|
|Includes Added Sugars|
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.