The sunny flavors of ripe, juicy tomatoes, sweet bell peppers and fragrant basil shine through in this satisfying dish. Don't feel tied down to our choice of pastarigatoni, twists, small shells or bow ties all work nicely.
- 2 Tbs. olive oil
- 6 large cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 large red bell peppers, cut into thin strips
- 1 large yellow summer squash, halved lengthwise, seeded and thinly sliced
- 2 large tomatoes
- 1 lb. dried whole-wheat penne pasta
- 1 cup sliced black olives
- 1 Tbs. balsamic vinegar
- 1 tsp. salt
- 1/2 cup thinly sliced fresh basil leaves (about 32)
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmesan-flavored soy cheese or Parmesan cheese (optional)
MEAL PLAN: To complement this Italian-inspired entree, saute some broccoli rabe in a little olive oil and warm a loaf of crusty Italian bread.
Bring large pot of lightly salted water to a boil. 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 bell peppers and squash and cook until tender, stirring often, about 5 minutes.
Add tomatoes to boiling water and cook 30 seconds. With slotted spoon, transfer to colander and rinse under cold running water. Keep water at a boil. Slip off tomato skins, cut crosswise in half (through equator) and squeeze out seeds. Chop coarsely and set aside.
Add penne to boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes. Drain well.
Stir chopped tomatoes, olives, vinegar and salt into bell pepper mixture. Reduce heat to medium and cook until mixture is 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 soy cheese if desired.
- Calories: 208
- Carbohydrate Content: 34 g
- Fat Content: 7 g
- Fiber Content: 7 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 503 mg