This is an adaptation of a recipe that was recently served to my entire family over the Memorial Day weekend. It originally included smoked sausage, but that was obviously omitted for my portion. I liked its flavor so much I made it again last night (and probably will again this evening).
- 116 gm zucchini, cubed
- 74 gm bell pepper, cubed (used approximately ½ red pepper and ½ yellow pepper for color)
- 28 gm red onion, coarsely chopped
- 58 gm cherry tomatoes, halved
- 23 gm garlic cloves (approximately 2 cloves)
- 2 tbs. olive oil
- 93 gm Aproten Penne
- 2 tbs. butter
- 2 tbs. white wine
- Salt and pepper to taste
Roast the vegetables on the middle oven rack for 10 minutes. Stir vegetables and place back on the middle oven rack for another 10 minutes. Meanwhile, cook the pasta according to the package directions, reserving ½ cup of the cooking liquid.
* Since the pasta will be cooked again briefly with the roasted vegetables and other ingredients added, you may want to cut off a few minutes of the recommended cooking time in order to avoid mushy noodles.
Remove the vegetables and set the pan aside. Remove the roasted garlic cloves from the roasting pan, smash to a paste with a fork and add to the reserved pasta cooking liquid. Return the pasta to the pot it was cooked in over medium-high heat. Add the butter, wine, reserved cooking water and vegetables to the pasta. Stir the pasta gently and cook until the liquid is about ¾ absorbed. Serve immediately, adding more salt and pepper if needed.
I’m listing this as one serving; however, if you’re making this for kids with limited appetites, you could probably stretch this a bit further. I’ve also listed separate phe and calorie counts in case you’d like to use a different kind of low-protein pasta or even experiment with imitation rice.
Yield: 1 serving (adult size)
Phe: 181 mg (155.5 mg without Penne)
Calories: 884 (or 554 without Penne)