Bread and Vegetable Pasta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a quick, delicious recipe that I made up. It's a fairly healthy alternative to fat-laden pastas that contain large amounts of red meat. Ingredients:
4 -5 cups cooked penne, al dente |
1 zucchini, sliced into discs |
1 red onion, cut according to preference |
2 red bell peppers, cut into strips |
4 -6 garlic cloves, finely chopped |
sugar (add to taste) |
olive oil |
italian seasoning (add to taste) |
3 cups tomato sauce |
parmesan cheese |
sliced bread |
Directions:
1. First, place bread (one slice per person in your family) in oven at approximately 350 degrees. Bake until it is crisp, but not too hard. The baking time will be determined by what type of bread you use. The idea is to have the bread crispy enough to absorb the tomato sauce and not be soggy. Make sure you get some type of fresh bread from a bakery rather than a Wonder Bread loaf.
2. While the bread is hardening, add enough olive oil to cover your skillet. At medium heat, combine vegetables (including garlic) and cook thoroughly. Add tomato sauce and bring to a boil. Allow sauce and veggies to simmer in order to reduce and thicken the mixture. Add sugar and italian seasoning according to your preference.
3. Place one slice of hardened bread onto a plate. Top with the cooked pasta and sauce. Add parmesan cheese and serve.
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