Penne With Broiled Vegetables And Feta Cheese Recipe - Cooking Index
Penne With Broiled Vegetables And Feta Cheese Recipe - Cooking Index
Canned chicken soup with a bit of oregano and lemon juice, accompanied by warm pita bread, starts the meal with the proper Greek flavors. Purchased baklava and strong coffee splashed with ouzo conclude the dinner in a spirited way.
Type: Pasta| 1/2 lb | 227g / 8oz | Penne pasta |
| 2 lbs | 908g / 32oz | Zucchini - quartered lengthwise (small) |
| And cut into 2" strips | ||
| 1 | Red bell pepper - cored, seeded, (medium) | |
| And cut 2" by 1/2" strips | ||
| 1/2 cup | 118ml | Bottled balsamic vinaigrette |
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 73g / 2.6oz | Crumbled garlic-and-herb feta cheese - (abt 2 oz) |
| 2 tablespoons | 30ml | Chopped fresh mint |
| Salt - to taste |
Preheat broiler. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and place in large bowl.
Meanwhile, combine zucchini and bell pepper in medium bowl. Add 3 tablespoons vinaigrette and toss to coat. Arrange vegetables on broiler pan; sprinkle with pepper. Broil vegetables until just tender and beginning to brown, stirring occasionally, about 10 minutes.
Add vegetables to bowl with pasta. Mix in remaining vinaigrette, cheese and mint. Season with salt and pepper.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, January 2000
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