¾ lbs Penne
1½ Tbsp Olive Oil - Extra Virgin
1½ cup chopped Onions
1½ lbs Broccoli Florets
1 1/8 cup sliced yellow Zucchini
1 oz crusted Garlic
¼ Tbsp chopped Basil
¼ Tbsp chopped Oregano
¼ Tbsp Red Pepper Flakes, crushed
2 large Plum Tomatoes, chopped
¾ cup red Raisins
2 oz Pine Nuts
1 cup chopped Italian Parsley
¼ cup grated lite Parmesan Cheese
1. Cook pasta in boiling water until tender
but firm. Drain, rinse with cool water.
2. In large heavy skillet combine oil, onions, broccoli,
zucchini, garlic, basil, oregano, red pepper. Cover
and cook until onions are translucent and tender - 8
to 12 minutes.
3. Add tomatoes. Cook 12 minutes, stirring occasionally.
4. Add raisins, nuts and parsley. Cook for 12 minutes.
Add pasta and toss. Stir in cheese until well blended.
Yield: 6 servings (2 cups per serving)
Nutrition information per serving: