RCI-ND.001.0328.001

Penne with Roasted Red Peppers and Zucchini

Name: Penne with Roasted Red Peppers and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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 1?4-inch thick); 1 tbsp balsamic vinegar; 10 unit fresh basil leaves (cut into thin strips); 1 cup low-sodium vegetable broth; 1 tsp tomato paste; ¼ cup plain soy milk; 8 oz penne

Penne with Roasted Red Peppers and Zucchini from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

red bell peppers
2 medium
olive oil
1 tbsp
garlic
sliced
2 cloves
onion
chopped
1 small
zucchini
halved lengthwise and sliced 1?4-inch thick
1 medium
balsamic vinegar
1 tbsp
fresh basil leaves
cut into thin strips
10 unit
low-sodium vegetable broth
1 cup
tomato paste
1 tsp
plain soy milk
¼ cup
penne
8 oz

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Penne with Roasted Red Peppers and Zucchini

Ingredients

Method

What Makes This Variant Distinct