This combination of simple ingredients results in a sophisticated dish. If you don’t have time to prepare the peppers, you can buy them roasted and jarred.
- 2 medium red bell peppers
- 1 Tbs. olive oil
- 2 cloves garlic, sliced
- 1 small onion, chopped
- 1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
- 1 Tbs. balsamic vinegar
- 10 fresh basil leaves, cut into thin strips
- 1 cup low-sodium vegetable broth
- 1 tsp. tomato paste
- 1/4 cup plain soy milk
- 8 oz. penne
Place red peppers on top of gas burner or under broiler 4 to 5 minutes, turning as skin blackens. Remove and place in paper bag until cool. Peel off charred skin and discard seeds. Cut peppers into thin strips; set aside.
Bring large pot of water to a boil. Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
Add reserved peppers and cook, stirring often, 4 to 5 minutes. Add zucchini, vinegar and basil. Cook, stirring often, 2 to 3 minutes. Add broth and tomato paste and cook, stirring often, until thickened slightly, about 5 minutes. Stir in soy milk and simmer gently.
Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well.
Season sauce to taste with salt and freshly ground pepper. Add pasta and toss to coat. Serve hot.
- Calories: 323
- Carbohydrate Content: 55 g
- Fat Content: 5 g
- Fiber Content: 6 g
- Protein Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 78 mg