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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,
- Â Â 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
- 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.
- 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.
- 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.
- Add in 1 Tbsp. salt and pasta to boiling water, stirring to prevent sticking. Cook pasta till just tender, about 10 min. Drain well.
- Season sauce to taste with salt and freshly grnd pepper. Add in pasta and toss to coat. Serve warm.
- This recipe yields 4 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 43 | 15% |
| Total Fat 4.89g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 220mg | 9% |
| Potassium 433mg | 12% |
| Total Carbs 51.16g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.6g | 4% |
| Protein 9.87g | 16% |
