Penne with Roasted Red Peppers and Zucchini

Penne with Roasted Red Peppers and Zucchini Recipe | Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

This recipe for Penne with Roasted Red Peppers and Zucchini is a delicious and flavorful dish that is perfect for a weeknight dinner or a special occasion. The combination of roasted red peppers, zucchini, and a creamy sauce creates a dish that is both satisfying and nutritious.

History

This recipe is a modern twist on traditional Italian pasta dishes. The roasted red peppers add a smoky sweetness to the dish, while the zucchini provides a fresh and light flavor. The creamy sauce ties everything together, creating a dish that is both comforting and elegant.

Ingredients

2 medium red bell peppers
1 tbsp olive oil
2 cloves garlic, sliced
1 small onion, chopped
1 medium zucchini, halved lengthwise and sliced 0.25 inches thick
1 tbsp balsamic vinegar
10 fresh basil leaves, cut into thin strips
1 cup low-sodium vegetable broth
1 tsp tomato paste
0.25 cup plain soy milk
8 oz (227 g) penne

How to prepare

Place the red peppers on top of a gas burner or under the broiler for 4 to 5 minutes, turning as the skin blackens.
Remove the peppers and place them in a paper bag until they cool.
Peel off the charred skin and discard the seeds.
Cut the peppers into thin strips and set them aside.
Bring a large pot of water to a boil.
Meanwhile, in a large deep skillet, heat the oil over medium heat.
Add the garlic and onion and cook, stirring often, until lightly browned for 2 to 3 minutes.
Add the reserved peppers and cook, stirring often, for 4 to 5 minutes.
Add the zucchini, vinegar, and basil.
Cook, stirring often, for 2 to 3 minutes.
Add the broth and tomato paste and cook, stirring often, until slightly thickened, about 5 minutes.
Stir in the soy milk and simmer gently.
Add 1 tbsp of salt and the pasta to the boiling water, stirring to prevent sticking.
Cook the pasta until it is just tender, about 10 minutes.
Drain the pasta well.
Season the sauce to taste with salt and freshly ground pepper.
Add the pasta and toss to coat.
Serve hot.

Variations

Add grilled chicken or shrimp for added protein.
Use whole wheat or gluten-free pasta for a healthier option.
Add sun-dried tomatoes or olives for extra flavor.

Cooking Tips & Tricks

Make sure to char the red peppers well to easily remove the skin and seeds.

- Be sure to cook the pasta until it is just tender to avoid overcooking.

- Adjust the seasoning of the sauce to your taste by adding more salt and pepper if needed.

- Feel free to add other vegetables or protein to customize the dish to your liking.

Serving Suggestions

Serve the Penne with Roasted Red Peppers and Zucchini with a side salad and crusty bread for a complete meal. Pair it with a glass of white wine for a perfect dining experience.

Cooking Techniques

Roasting the red peppers adds a smoky flavor to the dish.

- Cooking the pasta until just tender ensures a perfect texture.

- Simmering the sauce gently allows the flavors to meld together.

Ingredient Substitutions

Use regular milk or cream instead of soy milk.

- Substitute other vegetables such as eggplant or mushrooms for the zucchini.

- Use roasted yellow or orange peppers for a different flavor profile.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.

- Cook the pasta al dente and store it separately from the sauce to prevent it from becoming mushy.

Presentation Ideas

Garnish the dish with fresh basil leaves or grated Parmesan cheese. - Serve the pasta in individual bowls for a more elegant presentation. - Arrange the roasted red peppers and zucchini on top of the pasta for a visually appealing dish.

Pairing Recommendations

Pair this dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

- Serve with a side of garlic bread or bruschetta for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the pasta in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 25%

- Vitamin C: 150%

- Calcium: 6%

- Iron: 10%

Alergens

Contains soy

Summary

This dish is a good source of carbohydrates, fiber, and protein. It is also rich in vitamins A and C, making it a nutritious and balanced meal option.

Summary

Penne with Roasted Red Peppers and Zucchini is a delicious and nutritious dish that is perfect for any occasion. With its flavorful combination of roasted red peppers, zucchini, and a creamy sauce, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Penne with Roasted Red Peppers and Zucchini. It was a hot summer day, and I had just finished picking fresh zucchini from my garden. As I was flipping through an old cookbook that belonged to my mother, I stumbled upon this delicious looking recipe. The vibrant colors of the roasted red peppers and zucchini paired with the perfectly cooked penne pasta caught my eye immediately.

I had always been passionate about cooking, and over the years I had collected recipes from various places and people. Whether it was a handwritten note from a friend or a torn page from a magazine, I cherished each and every recipe that crossed my path. And this one was no exception.

The recipe called for simple ingredients – penne pasta, red peppers, zucchini, garlic, olive oil, and fresh herbs. It seemed like a dish that would be bursting with flavor and perfect for a summer evening meal. I couldn't wait to give it a try.

I set to work in the kitchen, slicing the red peppers and zucchini into thin strips and tossing them with olive oil and minced garlic. I spread them out on a baking sheet and popped them into the oven to roast until they were tender and caramelized. The kitchen filled with the aroma of garlic and roasted vegetables, making my mouth water in anticipation.

While the vegetables were roasting, I boiled a pot of water and cooked the penne pasta until it was al dente. I drained it and tossed it with a generous amount of olive oil to prevent it from sticking together. Once the vegetables were done roasting, I mixed them in with the pasta, adding a handful of freshly chopped basil and parsley for a burst of freshness.

As I took my first bite of the Penne with Roasted Red Peppers and Zucchini, I knew I had stumbled upon a new favorite recipe. The flavors of the sweet red peppers, tender zucchini, and aromatic herbs melded together perfectly, creating a dish that was both comforting and satisfying. I couldn't wait to share it with my family and friends.

Over the years, this recipe became a staple in my kitchen. I would make it for summer dinners, potlucks, and even just for myself on lazy evenings when I craved something simple yet delicious. Each time I made it, I would reminisce about the day I first discovered it in my mother's old cookbook and marvel at how a few simple ingredients could come together to create something so magical.

As I grew older, I passed this recipe down to my own children and grandchildren, hoping that they too would find joy in cooking and sharing delicious meals with their loved ones. And each time they make Penne with Roasted Red Peppers and Zucchini, I hope they think of me and the sense of wonder I felt when I first saw this recipe.