Wednesday, July 15, 2009

Penne with Zucchini and Black Eyed Peas

Another simple veggie dish. I used canned black-eyed peas to save time, but fresh soaked/boiled ones would be better. Using half of the onion with the garlic at the begining flavors the oil nicely.

Serves 1.5
25 minutes
- large saucepan or pot
Quick and simple

6 oz. cooked GF penne pasta-- I used half of a bag of Tinkyada
5 cloves garlic
1 medium yellow onion
2 medium zucchini
1 Tbsp. olive oil
1/2 of a 14 oz. can of black eyed peas
1/2 c. mozzarella cheese
Dash of dried oregano, dried parsley leaves, salt, and black pepper

0. Cook up 6 oz. of pasta; actually, undercook it a bit, you don't want it mushy. Set pasta aside.
1. Wash and peel garlic and onion. Dice garlic and half of the yellow onion. Chop the remaining half of the onion into larger pieces. Cuts ends off of the zucchini and slice each into 3 large ~2" sections. Then half each section lengthwise and cut into 2" long 'strips' (not rounds).
2. Place diced garlic and diced onion into the saucepan. Saute with oil over medium heat for about 2-3 minutes. Don't let the garlic singe.
3. Add in the zucchini and remaining (larger pieces) of onion. Turn heat up to medium-high and cook for 8 minutes, stirring occasionally. Drain the black-eyed peas. Add in a little bit of dried oregano, parsley, salt and pepper.
4. When large zucchini slices are barely tender, stir in the drained black eyed peas and cooked penne pasta. Mix gently, try not to mush the peas up too much. Heat for 2 minutes. Can turn heat up to high (or add in a little more oil) if the pasta and veggies aren't browning enough on the bottom.
5. Remove from heat and stir in Mozzarella cheese. Eat warm.

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