Zesty Lemon and Pepper Pasta
Ingredients
- 1 Italian zucchini julienned into 2 inch lengths
- 1 red bell pepper julienned into 2 inch lengths
- 1 yellow pepper same as above
- 2 tbl Olive oil
- 1/2 brown onion diced
- 4 cloves minced
- zest from 2 lemons
- 1 tablespoon finely chopped italian parsley
- one lb whole wheat pene pasta; cooked to package
- 1/4 teaspoon dried or fresh oregano
- 1/4 teaspoon fresh thyme
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 cup low fat milk
- 1/2 package dried porcini mushrooms soaked in wine
- 1 cup White wine
- 1 bunch fresh spinach cut thin long ways
- 1/2 cup walnuts chopped
- 1/2 cup Parmesan cheese grated
Instructions
- Start first by soaking the mushrooms for a minimum of 20 min in the 1 cup of white wine. Bring salted water to boil for pasta. Add olive oil to pan, heat on hi till it shimmers. Add onions and cook until clear. Add garlic, stirring till cooked through. Season with a little salt and pepper. After mushrooms have soaked in wine for 20 min or more remove them and cut them up evenly. Add them to the pan and continue to cook for 2 more minutes. Lower heat and add the leftover wine from the mushrooms to the pan. Cook the liquid till it reduces by half. Add the oregano and thyme. Once the sauce has thickened add the milk. Again heat the sauce till it thickens. While the sauce is thickening, in another pan drizzled with olive oil heated on high saute the vegetables till they are just cooked for very little. Still crisp is best. When pasta is ready, drain and pour pasta in pan. Stir well till pasta is evenly coated. At this time add the lemon zest to taste. Pour cooked vegetables over pasta and mix again. Add walnuts and let stand for a minute for the flavors to meld. On the serving dish, place on the bottom the sliced spinach all over the plate. When ready serve hot pasta on top of spinach and garnish with grated parmesan.
