Penne With Roasted Red Peppers And Zucchini

Recipe Ingredients

2 teaspoons	10ml	Red bell peppers (medium)
1 tablespoon	15ml	Olive oil
2		Garlic cloves - sliced
1		Onion - chopped (small)
1		Zucchini - halved lengthwise, (medium)
		And sliced 1/4" thick
1 tablespoon	15ml	Balsamic vinegar
10		Fresh basil leaves - cut thin strips
1 cup	237ml	Low-sodium vegetable broth
1 teaspoon	5ml	Tomato paste
1/4 cup	59ml	Plain soy milk
8 oz	227g	Penne

Recipe Instructions

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 tablespoon 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.

This recipe yields 4 servings.

Per Serving: 323 Cal; 11g Prot; 5g Total Fat (1 Sat. Fat); 55g Carb.; 0mg Chol; 78mg Sod.; 6g Fiber.

Source:
Vegetarian Times, April 2001

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