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Penne pasta with roast vegetables and lemon

Penne pasta with roast vegetables and lemon

1 pound whole-wheat penne

1 medium eggplant, unpeeled, cut into 1-inch chunks

1 medium zucchini sliced into 1/2-inch-thick slices

1 red bell pepper, cored, seeded and cut into

1-inch chunks

1 medium red onion, diced

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

1 teaspoon dried Italian herbs

1/4 cup reduced-fat feta cheese

1/2 cup shredded fresh basil leaves

Juice of 1 lemon

Makes 4 servings.

Cook the penne according to package directions in boiling salted water. Drain it but do not rinse it.

Preheat oven to 375 degrees. In a large mixing bowl, combine the vegetables, olive oil, garlic and Italian herbs. Spread the vegetables out on a baking pan with sides and roast 30 minutes until golden and tender.

Combine with the warm cooked pasta, feta cheese, basil leaves, lemon juice and mix well.

Chef Steve's tip: You can cook the pasta up to three days before assembling this dish. Cook the pasta al dente according to directions, rinse in cold water and store in a large plastic bag after spraying it lightly with olive oil so it doesn't stick together. Use jarred minced garlic if you wish. You can use the tubes of pureed basil if you want to save time.

Nutritional information per serving: 586 calories, 26 percent calories from fat, 17 grams total fat, 3 grams saturated fat, 3 milligrams cholesterol, 97 grams carbohydrates, 15 grams total fiber, 9 grams total sugars, 82 grams net carbs, 21 grams protein, 112 milligrams sodium.

If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line.

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