pasta - Sunny Penne Pasta with Seven Vegetables

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Sunny Penne Pasta with Seven Vegetables

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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

1 can cannellini, Great Northern, navy, or pea

beans -- (15-ounce) rinsed and drained

1 cup thinly sliced mushrooms -- (5 to 6 medium-size

mushrooms)

1 cup moderately finely diced red bell pepper -- (about 1

medium-size pepper)

1 cup moderately finely diced yellow bell pepper -- (about 1

medium-size pepper)

1 cup thinly sliced carrots -- (about 2 small carrots)

1/2 cup moderately finely chopped red onion -- (about 1/2 small

onion)

2 small garlic cloves -- minced

1/4 cup moderately finely chopped sun-dried

tomatoes -- (not oil-packed)

2 tablespoons well-drained small capers

1 tablespoon olive oil

2 tablespoons minced fresh Italian (flat-leaf) parsley

2 teaspoons chopped fresh basil

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

1 package penne -- (16-ounce) cooked and drained according to

package directions

 

NANETTE GALLAGHER, Coventry, Rhode Island

 

Nanette, a native of Massachusetts, taught herself to cook with the help of

cookbooks and cooking shows on television, and today enjoys preparing new

recipes for husband Mike and teenage daughters Marie and Kate. Explaining how

she happened to dream up this dish, she told us, " I just got bored with the same

old things for dinner! It was in the summer when I thought of it, and I had all

the ingredients already in the house. I tested the recipe on my in-laws, who are

very health-conscious-and also Italian-and they liked it a lot. "

 

You might call this a warm pasta salad. The heat of the pasta intensifies the

flavor of the vegetables, which have been fairly finely cut but not cooked. You

can substitute a pound of diced, cooked chicken breast for the cannellini, but

the recipe won't be vegetarian. Sequence is critical here: Have all ingredients

ready to receive the hot pasta as soon as it's drained.

 

1. Place all ingredients except penne in large shallow heatproof bowl and toss

well.

 

2. Dump hot drained penne into bowl, toss again, and serve.

 

RE C I P E F R 0 M

 

Nanette Gallagher, Coventry, Rhode Island

 

Source:

" The GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 30 Calories; 2g Fat (65.3% calories from

fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

 

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