Veg Southwest -- Randy's Southwest Pasta

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Randy's Southwest Pasta

 

Recipe By :Chef Ivan Walcott, Randy's Restaurant and Bar, Durango, Colorado

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Southwest

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

1/2 cup sliced red, yellow, and green bell peppers

1/4 cup sliced red onion

1/4 cup peeled & cubed eggplant

1/4 cup asparagus

1/8 cup cubed carrots

1/4 cup cubed squash -- (mixed varieties)

2 tablespoons minced fresh garlic

2 tablespoons minced shallot

1 tablespoon chopped chipotle pepper

1 tablespoon chopped fresh cilantro

1/2 cup white wine

3 cups cooked penne or mostaccioli pasta

1/4 cup balsamic vinegar

1/4 cup Parmesan cheese

1/8 cup pumpkin seeds

salt and white pepper to taste

 

Heat a large saute pan, add olive oil, and lightly saute bell peppers, onions,

eggplant, asparagus, carrots, squash, garlic, and shallots. Vegetables should

still be firm. Add chipotle pepper and cilantro. Deglaze the pan with white

wine. Add fresh penne pasta or cooked mostaccioli and toss until warm.

Sprinkle with balsamic vinegar and toss. Serve in a large pasta bowl topped

with Parmesan cheese and pumpkin seeds. Add salt & pepper to taste.

 

Source:

" Vegetarian Southwest, Lon Walters "

S(ISBN):

" 0-87358-710-3 "

 

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Per serving: 346 Calories (kcal); 30g Total Fat; (85% calories from fat); 5g

Protein; 6g Carbohydrate; 8mg Cholesterol; 192mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0