Penne With Roasted Red Peppers And Zucchini

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Penne With Roasted Red Peppers And Zucchini

 

2 medium red bell peppers

1 tablespoon olive oil

2 garlic cloves, sliced

1 small onion, chopped

1 medium zucchini, halved lengthwise, 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

 

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.

Makes 4 servings.

Calories 323, Fat 5 g, Carbs 55 g, Sodium 78 mg, Fiber 6 g.