xpost: penne with roasted pepper salsa

[Guest guest]

xposting: here is another personal recipe - tested - so simple yet so flavorful.

The canned vegetables are not cooked: they are heated in the hot pasta water.

The pasta water is seasoned with bouillon. The roasted bell pepper is pureed

with prepared salsa and a pinch of chipoltle chili pepper (could add smoky bbq

sauce). Lemon unites the sauce to the vegetables.

 

We like trader joe's corn - very yellow. Lots of flavor. Yellow hominy would be

good with this recipe.

 

The dish is vegetarian. Could serve with grilled chicken breast (or not?!)

 

 

 

* Exported from MasterCook *

 

Penne with Roasted Pepper Salsa

 

Recipe By :Pat Hanneman 2000-Nov-01

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

2 small carrots -- trimmed and diced

2 stalks leafy rib celery -- trimmed and diced

1/2 cup chopped onion

1/4 cup chopped green onion with tops

4 cloves garlic -- chopped

kosher salt

coarsely ground mixed pepper

(such as Lawry's seasoned pepper)

2 tablespoons chopped fresh basil

1/2 lemon -- juiced

6 ounces penne pasta

1 packet vegetable bouillon granules

salt -- if needed

1 15-oz can fat-free cooked black beans -- rinsed

1 cup corn kernels

water from the pasta -- to thin sauce

chopped fresh cilantro leaves -- for garnish

ROASTED RED BELL PEPPER SALSA:

1 roasted red bell pepper -- peeled and chopped

2 tablespoons salsa or picante sauce

1/2 teaspoon grapeseed oil -- or substitute

pinch salt and black pepper

pinch dried minced roasted garlic

pinch dried minced chipotle

pinch cinnamon

1/2 lemon (as needed) -- juiced

 

Heat a non-stick large saucepan. Add the olive oil. When the oil is hot, add the

carrots and saute for 1 minute. Add the celery, onions, and garlic to the pan.

Season with salt and pepper. Saute until caramelized and browned. Add the basil

and stir well to combine. Sprinkle on the juice. Remove from heat and cover. Set

aside.

 

Cook pasta in plenty of water seasoned with vegetable bouillon. Add salt to the

water if the bouillon needs it. After 8 to 10 minutes, turn off the heat. Add

the beans and corn to the water. Cover and let stand.

 

Make the salsa: Puree the roasted bell pepper with the prepared salsa, oil, salt

and pepper, garlic, chili, and cinnamon. Thin with lemon juice. Set aside.

 

To Assemble: Remove a cup of pasta water and set aside. Drain the pasta mixture.

Reheat the vegetables and add the salsa to warm. Add the drained pasta mixture

to the pan and combine, folding, until the pasta is coated with the sauce. Add

pasta " broth " to thin. Correct for seasoning. Add the cilantro; stir to combine.

Serve at once.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 385 Calories; 3g Fat (6.0% calories from

fat); 17g Protein; 76g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 321mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1/2 Fat.

 

Serving Ideas : Serve 2 to 3 main dishes; 4 to 6 side dishes.

 

NOTES : Everything is infused with flavor in this dish. The pasta is cooked in

broth. The vegetables are caramelized. The salsa hints of smoke. Comforting!

Nutr. Assoc. : 0 0 0 0 0 0 0 1091 0 0 0 0 0 0 2797 0 2130706543 0 0 -9410

1325 0 0 619 2614 0 797