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Pine Nut & Peppers Penne

Food Network Canada
YIELDS
2 servings

This healthy dish is suitable for vegetarians, or anyone who wants a healthy dinner packed with vegetables. Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.

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Ingredients

½
cup pine nuts, toasted
1
cup corn kernels
2
cup spinach, washed and trimmed
1
cup snow peas
½
cup green bell pepper, sliced
½
cup red bell pepper, sliced
¼
tsp salt
¼
tsp pepper
2
cup uncooked penne pasta
½
cup Parmesan cheese, grated
4
cup water
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Directions

Step 1

Toast the pine nuts: Preheat oven to 325°F (160°C). Spread pine nuts on a dry baking sheet and toast for a few minutes until brown.

Step 2

Remove the kernels from a raw cob of corn with a knife. Combine the corn, toasted pine nuts, spinach, snow peas, bell peppers, salt, and pepper.

Step 3

In a pot of water over high heat, boil the pasta for 10 minutes. Drain and rinse.

Step 4

In a pot over medium high heat, sauté the vegetable and pine nut mixture until the peppers are soft.

Step 5

Add pasta to vegetables and mix well. Sprinkle with cheese and mix well.

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