Penne With Spring Vegetables

Recipe Ingredients

2 oz	56g	Tomatoes (large)
1 lb	454g / 16oz	Dried penne pasta
2 tablespoons	30ml	Olive oil
6 tablespoons	90ml	Garlic cloves - finely chopped (large)
1 tablespoon	15ml	Onion - finely chopped (medium)
2 tablespoons	30ml	Red bell peppers - cut 1/4"-thk strips (large)
1 tablespoon	15ml	Yellow summer squash - halved lengthwise, (large)
		Seeded and thinly sliced
1 cup	237ml	Sliced oil-cured black olives
1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Salt
32 teaspoons	160ml	Basil leaves - thinly sliced (large)
1/3 cup	13g / 0.5oz	Finely-chopped flat-leaf parsley
1/4 cup	36g / 1.3oz	Grated Parmesan cheese - (to 1/2) - optional

Recipe Instructions

Bring large pot of lightly salted water to a boil. Cut an "X" into bottom of each tomato and plunge tomato into boiling water, 30 seconds. With slotted spoon, transfer to colander and rinse under cold running water. Peel tomatoes, cut each in half crosswise, through equator, and squeeze out seeds. Chop coarsely and set aside.

Add penne to boiling water and stir to prevent sticking. Cook until just tender, about 8 minutes. Drain well.

Meanwhile, in large saucepan, heat oil over medium-high heat. Add garlic and onion and cook, stirring often, until tender, about 3 minutes. Stir in peppers and squash, and cook until tender, stirring often, about 5 minutes.

Reduce heat to medium. Stir in tomatoes, olives, vinegar and salt, and cook until slightly thickened, 3 to 4 minutes. Add penne and toss until heated through. Remove from heat and stir in basil and parsley. Serve hot, sprinkled with cheese if desired.

This recipe yields 6 servings.

Per Per Serving: 350 Cal; 12g Prot; 8g Total Fat (1 Sat. Fat); 63g Carb.; 0mg Chol; 600mg Sod.; 9g Fiber.

Description:

"Early summer is the perfect time to try this light and fragrant dish. Other types of pasta to ziti, rigatoni or large bow ties would also work well."

Source:
Vegetarian Times, June 2002

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