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The Washington Post

Penne and Vegetables With Lemon Dressing

Penne and Vegetables With Lemon Dressing 6.000

Tracy A. Woodward/The Washington Post

Sep 7, 2011

Colorful and easy to put together, this vegetarian dish can be dinner at night and a lunchbox entree the next day. For heartier appetites, add beans, diced chicken or whatever leftover roasted meat you have on hand.

Make Ahead: The dish can be refrigerated for up to 3 days. For best flavor, bring to room temperature before serving.


Servings: 6
Ingredients
  • For the pasta
  • 1 cup fresh or frozen/defrosted corn kernels
  • 2 cups cherry tomatoes, cut into quarters
  • 1 red bell pepper, stemmed, seeded and cut into thin slices
  • 1 medium zucchini, trimmed (not peeled) and cut into 1/2-inch dice
  • 1 medium yellow squash, trimmed (not peeled) and cut into 1/2-inch dice
  • 1 medium eggplant, trimmed (not peeled) and cut into 1/2-inch dice
  • 1/4 cup olive oil
  • Salt
  • Freshly ground black pepper
  • 1 pound whole-wheat dried mezze penne pasta, cooked and cooled
  • 1/2 cup freshly grated Parmesan cheese, for garnish
  • For the dressing
  • Finely grated zest and freshly squeezed juice of 2 lemons (at least 2 teaspoons zest and 1/3 to 1/2 cup juice)
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup olive oil
  • 1 tablespoon finely chopped parsley
  • Salt
  • Freshly ground black pepper

Directions

For the pasta: Preheat the oven to 350 degrees.

Arrange the vegetables on a rimmed baking sheet; drizzle with the oil, season with salt and pepper to taste and toss to coat evenly. Bake for about 10 minutes; the vegetables should be slightly softened. Transfer to a large serving bowl and cool to room temperature.

Meanwhile, make the dressing: Whisk together the lemon zest and juice, garlic, shallot, oil and parsley in a liquid measuring cup until emulsified. Season with salt and pepper to taste.

To assemble, add the cooked pasta to the vegetables, then pour the dressing over. Toss to incorporate. Sprinkle with the Parmesan and serve.


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Recipe Source

From Cristeta Comerford, White House executive chef.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 450


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 125mg 5%

Total Carbohydrates: 72g 24%

Dietary Fiber: 14g 56%

Sugar: 7g

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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