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Friday, August 14, 2009

white wine Penne and Vegetables


this was light , flavorful, and quick--basic recipe from 1000 vegetarian recipes book

Serves 3-4


2 cups dried penne
2 tbls olive oil (can use less)
2 cloves garlic minced
1 bell green pepper chopped
1 yellow bell pepper chopped
16 cherry tomatoes cut in half
1 tbsp chopped oregano (I used fresh--might want to add some dried also for more flavor)
1/2 cup dry white wine (I like to add a bit more at end)
2 tbsp quartered pitted black olives (I like more)
3 oz of arugula (I used spinach)
salt and pepper
(this might be good with some added northern beans)


Cook penne. Sautee garlic in oil for 30 sec. Add peppers and cook 3-4 minutes. Stir in cherry tomatoes, oregano, wine, and olives and cook 3-4 minutes. Add spinach and cook until wilted.

Place penne in serving bowls and top with sauce. Can garnish with oregano
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