Evening Edge
What’s For Dinner?
DEL.ICIO.USPenne Pasta With Tomato-Pepper Sauce
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Prepping for the Peachtree
For dinner, stick to a runner's best friend: pasta. Pasta topped with marinara sauce or vegetables will help your muscles and liver store glycogen --- the carbohydrate needed to power your run.
A spinach salad with mushrooms, black olives and a tangy balsamic vinaigrette would complement this easy, fresh-tasting pasta nicely. And if you could use some more protein and flavor, feel free to increase the Parmesan or add a handful of shredded mozzarella cheese. -- Chris Rosenbloom, for the Journal-Constitution
Hands on time: 20 minutes Total time: 20 minutes Serves: 4
Ingredients:
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16 ounces penne pasta
2 tablespoons olive oil
2 tablespoons minced garlic
1 small onion, chopped
1 large red bell pepper, chopped
2 large tomatoes, seeded and chopped (about 3 cups)
1/4 cup fat-free half-and-half
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
Salt to taste (optional)
Instructions:
In a large pot, cook pasta according to package directions. Drain. In a large skillet, heat oil over medium-low heat. Add garlic and onion and cook until the onion is soft, adding a little water to the skillet if the mixture seems dry. Add bell pepper and cook for about 2 minutes, or until tender-crisp. Stir in the tomatoes. Remove from heat and let cool for 1 or 2 minutes. Return skillet to the heat. Gradually stir in the half-and-half, Parmesan and black pepper. Reduce heat to low and cook until heated through. Season with salt, if desired. Serve over pasta. -- Adapted from "5 a Day: The Better Health Cookbook" by Elizabeth Pivonka and Barbara Berry (St. Martin's Press, $15.95 paperback)
Nutrition:
Per serving: 536 calories (percent of calories from fat, 15), 18 grams protein, 93 grams carbohydrates, 6 grams fiber, 9 grams fat (2 grams saturated), 4 milligrams cholesterol, 116 milligrams sodium.
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