Spice It Up - vegetarian recipes featuring a variety of herbs

Vegetarian Times, August, 1999 by Tracey Seaman

1 lb. dry penne pasta, preferably
  whole-wheat
1/4 cup olive oil, preferably extra-virgin
3 medium cloves garlic, minced
2 large shallots, finely chopped
4 small zucchini (1 lb.), very thinly sliced
8 oz. small pattypan squash,
  quartered (2 cups)
1 1/2 tsp. finely grated lemon peel
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup finely shredded fresh basil
1/3 cup chopped fresh chives
1/2 cup shaved fresh Parmesan cheese
  (optional)

BRING LARGE POT of lightly salted water to a boil. Add penne and stir occasionally to prevent sticking. Cook until just tender, about 10 minutes.

Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and shallots and cook, stirring, until lightly browned, 2 minutes. Add zucchini and squash and cook, stirring occasionally, until tender and golden at edges, about 6 minutes.

Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and reserved cooking water into squash mixture.

Transfer penne to large serving bowl. Add squash mixture, basil and chives and toss to combine. Sprinkle with Parmesan cheese if using and serve hot.

PER SERVING: 215 CAL.; 6G PROT.; 10G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0 CHOL.; 183MG SOD.; 3G FIBER

Shopping List

Produce

[] corn on the cob, 9 ears

[] bell peppers, 3 medium red, 1 medium yellow

[] potatoes, 1 lb., small white or Yukon gold

[] tomatoes, 5 medium

[] zucchini, 2 medium, 4 small

[] pattypan squash, 4 small

[] Swiss chard, 2 large bunches

[] arugula, 1 bunch

[] jalapeno peppers, 2

[] carrots, 1 lb.

[] broccoli, 1 head

[] mushrooms, preferably cremini, 12 oz.

[] yellow onions, 2 small

[] red onion, 1 small

[] cucumber, 1

[] avocado, 1 large ripe

[] lime, 1

[] lemon, 1

[] scallions, 1 bunch

[] cilantro, 1 bunch fresh

[] basil, 1 bunch fresh

[] chives, 1 bunch fresh

[] sage, 1 bunch fresh

[] garlic, 1 bulb

[] shallots, 2 large

[] mixed salad greens, as needed

[] fresh spinach, as needed

Dairy

[] low-fat milk or low-fat soy milk, 1/2 cup

[] eggs, 2 large

[] Parmesan cheese, 2 oz. (optional)

Groceries

[] penne pasta, preferably whole-wheat, 16 oz.

[] frozen fava beans or baby lima beans,

[] 10-oz. pkg.

[] tomato juice or mixed vegetable juice, 2 1/2 cups

[] cannellini (white kidney) beans, 15-oz. can

[] black olives, 9-oz. can

[] bagel crisps, 1 pkg.

[] crusty bread, 1 loaf

[] focaccia bread, 1 loaf

[] garlic bread, 1 loaf

[] roasted red peppers, 4-oz jar packed in water

[] hot pepper sauce

[] red wine vinaigrette

[] low-fat creamy Italian dressing

Staples

[] vegetable oil

[] olive oil, preferably extra-virgin

[] cider vinegar

[] all-purpose flour

[] baking powder

Tracey Seaman is a New Jersey-based recipe developer and writer.