Penne Primavera
Six kinds of vegetables in this pasta recipe ensure a rainbow of color in every bowl. Prepare in the summer or early fall months, when fresh vegetables are plentiful.
Prep Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
Makes 4 servings.
Ingredients
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2 large carrots, peeled and cut into 1/2-inch pieces (about 1/2 pound total)
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1 large zucchini, cut into 1-inch pieces (about 1/2 pound)
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1 large sweet red pepper, cored, seeded and cut into 1/2-inch strips
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 pound string beans, trimmed
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1 small head broccoli, cut into flowerets (about 4 cups)
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1/2 pound penne
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4 slices smoked bacon, cut crosswise into 1/4 inch strips
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3 cloves garlic, peeled and sliced
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1 cup chicken broth
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1 large tomato, chopped (about 1 cup)
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1/4 teaspoon red pepper flakes
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1/4 teaspoon dried Italian seasoning
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1/2 cup basil leaves, sliced
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6 tablespoons shredded Asiago cheese
Directions
1.
Heat oven to 400 degrees F. Coat large rimmed baking sheet with nonstick cooking spray. Place carrots, zucchini and red pepper on sheet. Coat veggies with cooking spray and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2.
Bake in 400 degree F oven for 45 minutes, or until vegetables are browned and tender.
3.
Meanwhile, bring a large pot of water to boiling. Lightly salt water; add the beans and broccoli. Simmer for 7 minutes. With a slotted spoon, remove vegetables from water to medium bowl, leaving pot on heat.
4.
Add penne to boiling water; cook following package directions. Drain.
5.
Meanwhile, heat large nonstick skillet over medium-high heat. Add bacon and garlic; cook for 5 minutes, stirring to prevent garlic from burning. Add broth, tomato, red pepper flakes, Italian seasoning and remaining salt and pepper. Bring to a simmer.
6.
Add beans and broccoli to skillet; cook for 1 minute to heat through. In large bowl, toss together pasta, contents of skillet, roasted vegetables and basil. Serve with cheese. Makes 4 servings.
Nutrition information
Calories 343, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 692 mg, Carbohydrate 56 g, Fiber 8 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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