Penne Dallessandria Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Red bell peppers,
1/2 cup: White mushrooms,
1 t: Olive oil,
1/8 cup: Italian parsley,
1/4 t: Dried oregano,
1/4 T: Fresh thyme leaves,
1/4 centiliter: Garlic, chopped
1/2 cup: White beans, drain & rinse
1 1/2 ounce: Penne pasta,
1/16 cup: Pasta cooking liquid,
Grated Parmesan,
Directions:
Heat oven to 450. Quarter the peppers and remeove seeds, ribs, and stems.
Spray with olive oil and bake for 30-40 minutes--until tender and edges are
charred.
While the pasta is cooking, Chop parsley and garlic. Combine with oregano
and thyme and set aside.
Saute mushrooms in olive oil until tender. Add herb and garlic mixture and
saute 2 minutes more. Toss this a lot, since there isnt much oil.
Add he beans and sliced peppers, toss, and keep warm.
Combine pasta and other ingredients in a large serving dish. Toss with a
little pasta liquid to moisten. Sprinkle on Parmesan cheese.
WW values: 1 FA, 2P, 2V 2B Note: Ive substituted summer squash for
mushrooms, and it tastes different but still good.
Source from luhu.jp
Spray with olive oil and bake for 30-40 minutes--until tender and edges are
charred.
While the pasta is cooking, Chop parsley and garlic. Combine with oregano
and thyme and set aside.
Saute mushrooms in olive oil until tender. Add herb and garlic mixture and
saute 2 minutes more. Toss this a lot, since there isnt much oil.
Add he beans and sliced peppers, toss, and keep warm.
Combine pasta and other ingredients in a large serving dish. Toss with a
little pasta liquid to moisten. Sprinkle on Parmesan cheese.
WW values: 1 FA, 2P, 2V 2B Note: Ive substituted summer squash for
mushrooms, and it tastes different but still good.
Source from luhu.jp