Monday, October 4, 2010

Zucchini with Penne & Herbs - serves 4 with leftovers

I was having a somewhat good day until my sous chef decided to eat his way through my kitchen.  Yes, the most expensive house dog not only ate 2 loafs of high fiber bread (at 7 grams of fiber PER slice) but 36 tortillas as well.  He's so bloated now that his stomach looks like that of a person in National Geographic Magazine.  I have now quarantined him to the outdoors for fear of the obvious; a nuclear bomb that may clear miles of Lake Highlands neighborhoods in one sitting.

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.

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