Monday, October 4, 2010
Zucchini with Penne & Herbs - serves 4 with leftovers
So after you've pondered on that thought, I decided to blog about a high fiber meal as well. Should you have the need to up the ante on your fiber intake, I recommend Barrilla Wheat Penne Pasta. It doesn't taste like cardboard like a lot of the wheat pastas and doesn't have an aftertaste. Grab some fresh herbs, zucchini, lemon and Parmesan and you have a meal in under 20 minutes. The kids and I enjoyed it as I sulked over celebrating my 13th anniversary alone, without a card and a dog who's going to have some serious digestive problems come morning. My husband and dog will look cute quarantined together, don't you think?
1 13.5 oz box of Barrilla Wheat Penne Pasta, cooked according to package directions, reserving 1/4 cup pasta liquid
3 garlic cloves, minced
2 tbs olive oil
2 zucchini, washed, halved lengthwise and sliced
1/2 white onion, sliced
1/4 cup fresh lemon juic
1 tbs fresh basil, chopped
1 tbs fresh oregano, chopped
1 tbs fresh parsley, chopped
1/4 cup grated Parmesan
Kosher salt and fresh ground pepper
In a medium sauce pan, heat olive oil and garlic. Saute garlic for about 1 minute and add sliced onions. Saute until onions start to become translucent, about 3-4 minutes. Add zucchini. Saute until zucchini starts to brown, about 5 minutes. Meanwhile, drain pasta and add to zucchini. Stir well and add lemon juice and pasta liquid. Add herbs and Parmesan, mixing well to incorporate. Season with salt and pepper and enjoy.