Pasta With en Papillotes Vegetables |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
8 ounces penne |
3/4 lb zucchini, in 1/4 inch pieces |
3/4 lb yellow squash, in 1/4 inch pieces |
2 cups cherry tomatoes |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon oregano |
1/4 teaspoon red pepper flakes |
1/2 cup white wine |
2 tablespoons olive oil |
1 (15 ounce) can white beans |
3/4 cup grated parmesan cheese |
Directions:
1. Preheat the oven to 450 degrees.
2. Cook the pasta according to package instructions in plenty of lightly salted boiling water.
3. Before draining, reserve 1/2 cup of the cooking water.
4. Lay 2 (24-inch) pieces of foil, overlapping lengthwise, on a baking sheet (The foil will hang over the edges of the baking sheet).
5. Coat the foil with cooking spray.
6. In a large bowl, combine the zucchini, yellow squash, tomatoes, parsley, salt, oregano, red pepper flakes, white wine, olive oil and beans.
7. Spoon the mixture onto the foil, then fold up the edges and sides to make an enclosed package.
8. Place the vegetables in the oven for 20 minutes, or until they are tender.
9. Gently toss the vegetables and all the liquid in the foil with the pasta.
10. Stir in the reserved pasta cooking water and gently toss again.
11. Add the parmesan cheese and toss before serving immediately.
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