Pasta and Vegetables with Lemon Sauce

[Guest guest]

This was dinner tonite. I got the recipe from a low-fat cookbook that

I’d forgotten I had. I’m really glad I found it, cuz it looks like it’s

got lots of great recipes in it, and a huge vegetarian section. (Pasta

Light, from Time Life Books, if anyone is interested).

 

The flavour was wonderful and the colours were great. It looked and

tasted good enough to serve to company, with a green salad and maybe

some fresh fruit for dessert (if anyone could eat any more after the

meal; its pretty filling).

 

The changes I made are in brackets. It seems I can never actually do

what a recipe says. I’m of the opinion that its just a suggestion or

starting point, and no one ever really expects me to do what they say

exactly, do they?

 

Pasta and Vegetables with Lemon Sauce

 

Serves: 4

Total time: 25 minutes

 

8 oz penne pasta

½ tbsp olive oil (I probably used even less, because I use non-stick

cookware)

2 zuccini or yellow summer squash, thinly sliced (I used one of each)

1 red bell pepper, diced

1 onion, coarsely chopped

1 clove garlic, minced (yeah, right – I used 4)

19 oz can red kidney beans, rinsed and drained

1 tsp dried oregano

1 teaspoon grated lemon zest (I used double this, and added about a tbsp

of lemon juice as well, because I really like the tang of lemon)

1 cup evaporated skimmed milk (I used regular skim milk, because I

didn’t have evaporated)

1 tsp cornstarch (I ended up adding more, to thicken, since I didn’t use

the evaporated milk, probably closer to 2 tsp)

½ tsp salt (I never add salt when I cook)

¼ tsp freshly ground black pepper (I always use more, because I love

pepper)

¼ cup grated parmesan cheese

 

1. In a large pot of boiling water, cook the pasta until just tender.

Drain well.

2. Meanwhile, in a large skillet, heat the oil until hot but not

smoking over medium heat. Add the zucchini, bell pepper, onion, and

garlic and cook, stirring, until the vegetables are crisp-tender, about

7 minutes. Stir in the beans, oregano, and lemon zest and cook,

stirring, until warmed through, about 1 minute.

3. In a small bowl, combine the evaporated milk, cornstarch, salt, and

black pepper. Stir the cornstarch mixture into the skillet. Bring to a

boil and cook, stirring, until the mixture is slightly thickened, about

1 minute. Stir in the parmesan.

4. Transfer the mixture to a large bowl, add the pasta, and toss to

combine. Divide the pasta mixture among 4 bowls and serve.

 

Nutritional analysis (per serving)

Fat: 7 g

Calories: 447

Saturated fat: 1.7 g

Carbohydrate: 73 g

Protein: 23 g

Cholesterol: 7 mg

Sodium 616 mg

 

--

Sherri

 

Experience is that marvelous thing that enables you recognize a mistake

when you make it again. - F. P. Jones

 

 

 

 

 

 

[Guest guest]

Yum! You are becoming quite the chef, Sherri. Your attitude about recipes

being just a starting point is evidence of that. Thanks for sharing your recipe.

I'll add it to our files under main dishes and in the 'pasta' folder.

 

~ P_T ~

 

When a thing is funny, search it carefully for a hidden truth.

-George Bernard Shaw, writer, Nobel laureate (1856-1950)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~>

, Sherri <sherria@o...> wrote:

> This was dinner tonite. I got the recipe from a low-fat cookbook that

> I'd forgotten I had. I'm really glad I found it, cuz it looks like it's

> got lots of great recipes in it, and a huge vegetarian section. (Pasta

> Light, from Time Life Books, if anyone is interested).

 

> The changes I made are in brackets. It seems I can never actually do

> what a recipe says. I'm of the opinion that its just a suggestion or

> starting point, and no one ever really expects me to do what they say

> exactly, do they?

>

> Pasta and Vegetables with Lemon Sauce

[Guest guest]

THis recipe looks delicious Sherri. I've added it to our files.

Thank you so much for posting it!

 

Laura