Penne with Summer Squash, Zucchini, and Sugar Snap Peas
(courtesy of FoodFit)
Ingredients: (Serves 4)
1 pound penne rigate
1 cup low-sodium canned chicken broth
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
salt to taste
freshly ground black pepper
Directions:
1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan Cheese and basil.
5. Adjust the salt and pepper to taste.
Serving Size: about 1 1/2 cups pasta and vegetables
Spicy Sweet Potato Wedges from Cooking Light MagazineIngredients6 med. sweet potatoes (about 2 1/4 lbs.)
cooking spray
2 t. sugar or splenda
1/2 t salt
1/4 t grd red pepper
1/8 t black pepper
1/8 - 1/4 t grd cumin
Directions: 1) Preheat oven to 475
2) Peel & cut swt. potatoes in quarters or smaller. Place potatoes in a large bowl, coating w. cooking spray. Combine sugar, salt, and pepper, (& opt. cumin if desired ) and sprinkle over potatoes, tossing well to coat.
3) Arrange potatoes in a single layer on a baking sheet. Bake at 475 for 15 - 25 min. until tender and beginning to brown.
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