Tangy Italian Pasta

  • COOK
    50 Mins
  • PREP
    15 Mins
  • TOTAL
    65 Mins

A tangy Italian vegan pasta recipe. Perfect for whole wheat pasta.

Original Release Date: August 27, 2010

Nutritional Facts
Servings 7Serving Size 1 Heaping Cup




Calories270
Fat7.25g
Carbohydrates43g
Protein10
Fiber7.75g
Sugar5g
Sodiummg





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Ingredients


  • 1 Medium Red Pepper
  • 2 Medium Zucchini
  • 1/2 Purple Onion
  • 1/4 Cup Dried Tomatoes or 2 Cups Cherry Tomatoes
  • 12 Oz. Box Hodgson Mill Organic Penne Whole Wheat Pasta
  • 1/2 Cup Slivered Almonds
  • 1/4 Cup Red Wine Vinegar
  • 1/2 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Sugar
  • 2 Teaspoons Onion Powder
  • 1 Clove Garlic, Minced
  • Black Pepper (to taste)
  • Fresh Basil Leaves (Palm Full, Minced)


Directions


Preheat oven to 300 degrees.

Chop the red pepper, purple onion and zucchini into 1 inch chunks and if you are going to use fresh tomatoes instead of dried tomatoes, chop the cherry or pear tomatoes in halves. Place red pepper, zucchini and tomatoes (if using fresh) onto a cookie sheet sprayed with a little olive oil. Set aside the purple onion for the last few minutes of cooking. We only want to wilt the onion, not cook it to death. Place into preheated oven and roast for 20 minutes, take them out and stir them around with a spatula. Cook 20 more minutes or until tender and slightly browned. Don't forget to place the onion in with the rest of the vegetables the last 5 minutes of cooking.

While vegetables are broiling, cook the pasta. Follow the instructions on the box.

Now prepare the slivered almond garnish by placing almonds into food processor and process until almonds become powder.

After all ingredients are prepared toss cooked vegetables and pasta into serving dish along with red wine vinegar, olive oil, salt, sugar, onion powder, garlic, black pepper and fresh basil, processed almonds and stir together.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.