Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Red bell peppers (medium)

  2. 1 tablespoon 15ml Olive oil

  3. 2 Garlic cloves - sliced

  4. 1 Onion - chopped (small)

  5. 1 Zucchini - halved lengthwise, (medium) And sliced

  6. 1/4" thick

  7. 1 tablespoon 15ml Balsamic vinegar

  8. 10 Fresh basil leaves - cut thin strips

  9. 1 cup 237ml Low-sodium vegetable broth

  10. 1 teaspoon 5ml Tomato paste

  11. 1/4 cup 59ml Plain soy milk

  12. 8 oz 227g Penne

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place red peppers on top of gas burner or under broiler 4 to 5 minutes, turning as skin blackens. Remove and place in paper bag until cool. Peel off charred skin and discard seeds. Cut peppers into thin strips; set aside. Bring large pot of water to a boil. Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Add reserved peppers and cook, stirring often, 4 to 5 minutes. Add zucchini, vinegar and basil. Cook, stirring often, 2 to 3 minutes. Add broth and tomato paste and cook, stirring often, until thickened slightly, about 5 minutes. Stir in soy milk and simmer gently. Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well. Season sauce to taste with salt and freshly ground pepper. Add pasta and toss to coat. Serve hot. This recipe yields 4 servings. Per Serving: 323 Cal; 11g Prot; 5g Total Fat (1 Sat. Fat); 55g Carb.; 0mg Chol; 78mg Sod.; 6g Fiber.


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