Penne and Summer Vegetables
My YJ Recipes
Nutritional Information6 servings
Amount Per serving:
- 2 Tbs. olive oil
- 6 large cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 large red bell peppers, cut into thin strips
- 1 large yellow summer squash, halved lengthwise, seeded and thinly sliced
- 2 large tomatoes
- 1 lb. dried whole-wheat penne pasta
- 1 cup sliced black olives
- 1 Tbs. balsamic vinegar
- 1 tsp. salt
- 1/2 cup thinly sliced fresh basil leaves (about 32)
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmesan-flavored soy cheese or Parmesan cheese (optional)
MEAL PLAN: To complement this Italian-inspired entree, saute some broccoli rabe in a little olive oil and warm a loaf of crusty Italian bread.
- Bring large pot of lightly salted water to a boil. Meanwhile, in large saucepan, heat oil over medium-high heat. Add garlic and onion and cook, stirring often, until tender, about 3 minutes. Stir in bell peppers and squash and cook until tender, stirring often, about 5 minutes.
- Add tomatoes to boiling water and cook 30 seconds. With slotted spoon, transfer to colander and rinse under cold running water. Keep water at a boil. Slip off tomato skins, cut crosswise in half (through equator) and squeeze out seeds. Chop coarsely and set aside.
- Add penne to boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes. Drain well.
- Stir chopped tomatoes, olives, vinegar and salt into bell pepper mixture. Reduce heat to medium and cook until mixture is slightly thickened, 3 to 4 minutes. Add penne and toss until heated through. Remove from heat and stir in basil and parsley. Serve hot, sprinkled with soy cheese if desired.