Simple and fast. What more could anyone ask for in a main course meal? Roasting and peeling the peppers is an easy way to increase the flavors and gives the dish a bit of sophistication, and the combo of squash adds variety and great nutrition. The essence of each vegetable combines to make an appetizing boost for whole wheat pasta and letting the entire dish rest for a minute or two will allow the pasta to soak up all that goodness.
Yield: 12 (6 1/2 oz.) servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
3 tablespoons olive oil
1 red bell pepper (roasted, peeled and seeded, cut into strips)
1 cup yellow onions, diced
1 lb. dried whole wheat pasta
1 green pepper (roasted, peeled and seeded, cut into strips)
3/4 cup Parmesan cheese
3 tablespoons garlic, minced
1 1/2 cups zucchini squash, chopped
1 1/2 cups yellow squash, chopped
2 cups portobello mushrooms
1 cup basic chicken stock
4 plum tomatoes, chopped
1/4 cup Italian parsley
1/4 cup fresh basil chiffonade
1. Coat peppers with pan spray and roast them in the oven at 350 ˚F. for 20-30 minutes.
2. Place them in a small bowl and cover for five minutes so that the pepper collapses within its own skin and is easier to peel.
3. Cook pasta following the package directions.
4. Sauté onions, mushrooms and garlic in olive oil, adding the squash, sauté to al dente.
5. Fold in the rest of the ingredients and simmer for 5 minutes to incorporate all the flavor. Fold vegetable mixture into the pasta and serve.
Nutritional Data: calories 234.27, fat 6.92g, sat fat 1.60g, cholesterol 5.6mg, sodium 164.98mg, carbohydrates 34.42g, fiber 5.06g, sugars 4.44g, protein 9.39g
Created by Chef Edwin Cabrera, Copyright © AdventHealth Press