Asparagus and Sweet Pepper Penne Rigate
"Low fat pasta recipe using tasty asparagus and red pepper with garlic to surround the penne pasta."
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
- Serves:
- 8
ingredients
- 13 1⁄4 ounces penne rigate
- 4 quarts water
- 2 lbs asparagus, chopped
- 3 sweet peppers, chopped
- 1 head garlic, minced
- 2 tablespoons canola oil
- 1 bunch Italian parsley, chopped
- salt and pepper
directions
- Bring 4 quarts water to boil for the penne pasta. Chop the asparagus and steam for 4-6 minutes. Run cold water over the asparagus when it is done. Add the penne pasta to the boiling water and cook to al dente, about eight minutes. Chop the peppers and mince the garlic; place them into a frying pan or dutch oven with the oil and lightly saute. Add the asparagus and the pasta and mix. Garnish with chopped Italian parsley. Add salt and pepper and lemon juice if you like.
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RECIPE SUBMITTED BY
I learned to cook 30 years ago when I lived in Europe (Paris and Brussels). I got recipes and cookbooks from friends there; then I started frequenting the North African markets for spices and foods from them. Today I am a vegetarian cook who spends a lot of time cooking Indian and Mediterranean recipes. My favorite cook book authors are Yamuna Devi, Madhur Jaffrey, Julie Sahni, Martha Rose Shulman Paula Wolfert and Peter Reinhart. I am posting only low fat or nonfat recipes; I have modified the fat content of virtually all of the Indian recipes that I use because the amounts of oil recommended are horrendous and not necessary.
