Monday, August 23, 2010
Penne Pasta with Pan Roasted Veggies
This recipe is adapted from the Cooks Country magazine. Here's how I make it:
1.5 cups uncooked penne paste - Cook per package directions
2 tbsp olive oil
1 to 2 cups chopped assorted veggies - onions, mushrooms, red/orange/yellow colored sweet peppers, broccoli (add or subtract per choice)
1 cup pomodoro sauce or chopped tomatoes
Seasonings - Salt, Pepper, Mrs. Dash seasoning mix, Balsamic Vinegar.
Grated Parmesan Cheese
Heat the oil in a large wok. Add the chopped veggies and saute about 5 - 7 mins. on medium heat till cooked but slightly crunchy. Add the Pomodoro Sauce or chopped tomatoes and seasonings. Stir to mix. Add the cooked pasta. Check and adjust seasonings. Take off heat. Top with shredded parmesan cheese.
Serve immediately. This dish tastes best when its hot/warm. It makes for a good weeknight meal since its quick and healthy.
This Penne Pasta with Pan Roasted Veggies dish goes to the Presto Pasta Night #178 event at Amy's Very Culinary. This event was started by Ruth.