Remember the Penne Pasta you had during Nutrition Week? It’s so easy to make! We decided to share the (not-so-secret) recipe with you so you can make it at home tonight. Enjoy!
Whole Wheat Penne Pasta with Charred Zucchini tossed in a Basil Infused Tomato Sauce
By Jaco Lokker
University of Toronto
Servings: 4
You will need:
16 ounces penne pasta, cooked
8 ounces zucchini, core removed and diagonally sliced
8 ounces clams, canned
3/4 tablespoon chopped garlic
3 ounces chopped onions
2 tablespoons canola oil
20 ounces tomato sauce
1 tablespoon basil leaves, chiffonade
1 tablespoon chopped parsley
Steps to follow:
Cook pasta al dente and keep hot.
Next charred the sliced zucchini al dente in a hot lightly greased cast iron pan and set aside.
Meanwhile caramelize the onions and add the chopped garlic, cook for additional few minutes.
Add clams and tomato sauce, bring to a boil and simmer for 3 – 5 minutes. Add the chiffonade basil.
Finally toss together the hot cooked penne pasta and charred zucchini.
Garnish with chopped parsley
Nutritional Information: Per Serving (excluding unknown items): 609 Calories; 8g Fat (12.4% calories from fat); 32g Protein; 100g Carbohydrate; 7g Dietary Fiber;
38mg Cholesterol; 924mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Copyright: University of Toronto
This looks good, but what is “chiffonade” basil?
Good question Anne! Chiffonade is a technique to cut the basil leaves into thin ribbons. This enhances the basil flavor and looks great as a garnish.
You can watch a short tutorial on this process at: http://www.ehow.com/video_2345992_make-basil-chiffonade.html