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Receta Penne With Roasted Red Peppers And Zucchini
by Global Cookbook

Penne With Roasted Red Peppers And Zucchini
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Ingredientes

  • 2 med red bell peppers
  • 1 Tbsp. extra virgin olive oil
  • 2 x garlic cloves sliced
  • 1 sm onion minced
  • 1 med zucchini halved lengthwise,
  •     and sliced 1/4" thick
  • 1 Tbsp. balsamic vinegar
  • 10 x fresh basil leaves cut thin strips
  • 1 c. low-sodium vegetable broth
  • 1 tsp tomato paste
  • 1/4 c. plain soy lowfat milk
  • 8 ounce penne

Direcciones

  1. Place red peppers on top of gas burner or possibly under broiler 4 to 5 min, turning as skin blackens. Remove and place in paper bag till cold. Peel off charred skin and throw away 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 in garlic and onion and cook, stirring often, till lightly browned, 2 to 3 min.
  3. Add in reserved peppers and cook, stirring often, 4 to 5 min. Add in zucchini, vinegar and basil. Cook, stirring often, 2 to 3 min. Add in broth and tomato paste and cook, stirring often, till thickened slightly, about 5 min. Stir in soy lowfat milk and simmer gently.
  4. Add in 1 Tbsp. salt and pasta to boiling water, stirring to prevent sticking. Cook pasta till just tender, about 10 min. Drain well.
  5. Season sauce to taste with salt and freshly grnd pepper. Add in pasta and toss to coat. Serve warm.
  6. This recipe yields 4 servings.
  7. Comments: This combination of simple ingredients results in a sophisticated dish. If you do not have time to prepare the peppers, you can buy them roasted and jarred.