Hot Zucchini and Pepper Basil Sauce With Penne
- Total Time
- 45 minutes
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Ingredients
- 1½pounds zucchini and yellow squash
- 4large roasted red peppers, packed in water
- 2large cloves garlic
- 2tablespoons capers
- 2teaspoons anchovy paste
- ¼ to ½teaspoon hot-pepper flakes
- 8ounces penne
- 1teaspoon olive oil
- A few sprigs basil, to yield ¼ cup chopped
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
651 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 136 grams carbohydrates; 12 grams dietary fiber; 11 grams sugars; 21 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in a covered pot for penne.
- Step 2
Turn on broiler, and line the broiler pan with a double thickness of aluminum foil. Scrub and trim the zucchini and yellow squash, and slice in half lengthwise. Arrange on the foil-lined broiler pan, cut side up, and spray with nonstick pan spray. Broil the squashes about 3 inches from the source of heat for about 15 minutes, until they are browned and softened.
- Step 3
Meanwhile, rinse the peppers and cut in fine julienne strips. Chop the garlic, rinse the capers and combine the garlic, capers, anchovy paste and hot pepper flakes.
- Step 4
Cook the penne according to package directions.
- Step 5
Heat a small nonstick skillet until it is hot. Reduce heat to medium high, and add the oil. Quickly saute the garlic mixture. Remove from heat, and stir in the julienned peppers.
- Step 6
Cut the squashes into thin strips, and add to the pepper mixture.
- Step 7
Wash, dry and cut the basil, and stir into pepper mixture. Season with pepper.
- Step 8
Drain the penne, and top with the sauce.
Private Notes