Zucchini & Roasted Peppers with Penne


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Serves 4


This tasty recipe takes full advantage of two of summers bounties, Zucchini and sweet red peppers.


2 or 3 tablespoons olive oil

1 yellow onion, coarsely chopped

5 or 6 cloves of garlic, chopped small

2 or 3 smallish Zucchini, cut into ¼-inch slices

½ cup chicken, beef or vegetarian stock, broth or bouillon

2 or 3 sweet red peppers, Roasted

1 teaspoon mixed dry herbs, (Italian seasoning)

1 teaspoon sugar


About 4 cups of cooked Penne – (should be al-dente)


4 or 5 leaves of fresh basal, chopped small

Salt and fresh, coarse ground black pepper to taste

A pinch of dry chili flakes (optional)


Heat the olive oil in a heavy skillet and gently sauté the onion and garlic until the onions are pinkish and translucent but not yet beginning to brown. Add the Zucchini and toss about gently for a minute or two, then add the bouillon and continue to cook over a moderate flame until the Zucchini is just beginning to get soft. Add the peppers, which have been seeded and cut into thin Julienne, the Italian seasoning and the sugar. Continue cooking until the Zucchini is desired degree of doneness. Add the Penne, basal, salt, pepper and chili flakes, stir gently and cook only until all is hot through. Serve hot and sprinkle with fresh grated Parmesan. Garnish with sprigs of fresh basal.




        Copyright © 2008 - Geraldine Duncann