Penne With Roasted Red Peppers And Zucchini

By á-174942

Ingredients

• 2 medium red bell peppers
• 1 tablespoon olive oil
• 2 garlic cloves sliced
• 1 small onion chopped
• 1 medium zucchini halved lengthwise, and sliced 1/4" thick
• 1 tablespoon balsamic vinegar
• 10 fresh basil leaves cut thin strips
• 1 cup low-sodium vegetable broth
• 1 teaspoon tomato paste
• 1/4 cup plain soy milk
• 8 ounces penne

Details

Servings 4

Preparation

Step 1

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.