Print Print Email Email Save
Log in to save this recipe!
Save
Bookmark Bookmark Comment Comment

Penne and Summer Vegetables

My YJ Recipes

Saved!

Nutritional Information

6 servings

Amount Per serving:

Calories 208
Protein 7g
Total fat 7g
Carbs 34g
Cholesterol mg
Sodium 503mg
Fiber 7g
Sugars g

The sunny flavors of ripe, juicy tomatoes, sweet bell peppers and fragrant basil shine through in this satisfying dish. Don't feel tied down to our choice of pastarigatoni, twists, small shells or bow ties all work nicely.

Ingredients

  • 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)

Directions

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.

  1. 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.
  2. 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.
  3. Add penne to boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes. Drain well.
  4. 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.
Print Print Email Email Save
Log in to save this recipe!
Save
Bookmark Bookmark Rate it
Your rating: 
Rate it
Comment Comment

Subscribe to Yoga Journal Magazine

Reader Comments

Add a Comment »

Your Name:

Comment:

Stay Connected with Us!

Join Yoga Journal's Benefits Plus
Liability insurance and benefits to support
teachers and studios.
Learn More
Get 2 FREE Trial Issues and 4 FREE GIFTS
Your subscription includes
Yoga for Neck & Shoulders • Yoga Remedies
Yoga for Headaches • Calm, Cool, Collected
YES! Please send me my FREE trial issues of Yoga Journal
and my 4 FREE downloadable Yoga Booklets.
Full Name:
City:
Address 1:
Zip Code:
State:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions