pasta - pennette with vegetables

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* Exported from MasterCook *

 

Pennette with Vegetables

 

Recipe By :Mangia Pasta by Mary Ann Esposito

Serving Size : 6 Preparation Time :0:00

Categories : 07/19 Meatless Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon extra virgin olive oil

1 medium onion -- minced

2 cloves garlic -- minced

2 medium carrots -- minced

1 1/2 cups diced butternut squash (1/2 pound squash)

fine sea salt -- to taste

freshly ground black pepper -- to taste

2 tablespoons water

1 1/2 cups fresh or thawed frozen petite peas

3/4 pound pennette (#42)

1/2 cup hot low-fat milk

1/2 cup freshly grated parmigiano-reggiano cheese

1/4 cup julienned fresh basil leaves

 

Heat the olive oil in a large saute pan, then slowly cook the onion and garlic

over medium heat just until they soften. Add the carrots, squash, salt and

pepper, to taste, and the water. Cover the pan and cook until the squash is just

tender, about 10 minutes. Add the peas during the last 2 minutes of cooking.

Correct the seasoning and set aside.

 

Meanwhile cook the pennette until al dente. Drain the pasta and add it

immediately to the saute pan with the vegetables. Stir in the hot milk and 1/4

cup of the cheese and heat just until all the ingredients are hot.

 

Transfer the pennette mixture to a large platter. Mix in the basil and sprinkle

on the remaining 1/4 cup cheese. Serve immediately.

 

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Per Serving (excluding unknown items): 304 Calories; 5g Fat (16.2% calories from

fat); 12g Protein; 52g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 149mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk;

1 Fat.

 

NOTES : PENNETTE CON VERDURE: In this vibrant-looking and light-tasting dish,

pennette, tiny slant-cut pasta, the cousin of penne, are the perfect match for

diced vegetables. An added bonus is that this can be considered a low-fat meal,

since the olive oil, milk and cheese are used sparingly. It is best to eat this

dish with a spoon, which also makes it especially appealing to small children.

 

Nutr. Assoc. : 0 0 0 0 2406 0 0 0 0 311 4038 1034 0

 

 

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