Penne Peperonata

 

Sweet peppers are even sweeter in this simple but delicious Italian classic.

 

Preparation Time:      20 minutes

Cooking Time:            20 minutes

                                        Serves 6 main dishes or 8 side dishes

 

1 lb (500 g)                    penne pasta

3 tbsp (45 mL)               olive oil

2                                      Ontario Greenhouse Sweet Red, Yellow or Orange   

                                        Peppers, thinly sliced

1 cup (250 mL)              sliced Ontario Red Onion

1                                      large clove garlic, minced

1-1/2 cups (375 mL)     chopped Ontario Greenhouse Tomatoes

1 tbsp (15 mL)               red wine vinegar

1-1/2 tsp (7 mL)             dried oregano leaves

1/3 cup (75 mL)             grated Parmesan cheese

1/4 cup (50 mL)             thinly sliced fresh Ontario Basil

 

Bring a large pot of water to boil. Add pasta, cook, stirring occasionally, until tender.   Drain well and return to pot; cover to keep warm.

 

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook peppers for 10 minutes, stirring often. Add onion; cook until slightly softened, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in tomatoes, vinegar and oregano; cook until hot and bubbly, about 3 minutes.  Stir into pasta. Serve sprinkled with cheese and basil.

 

Nutritional Information:

1 Serving (1 main dish):    

PROTEIN:                 13 grams

FAT:                            10 grams

CARBOHYDRATE:65 grams

CALORIES:               410

FIBRE:                       3 grams

SODIUM:                   120 mg

 

Rhubarb Apple Cobbler

 

Local apples and forced pink rhubarb combine for a tasty, tart, pudding-like dessert with a “cobblestone” biscuit topping. Serve with vanilla ice cream or a drizzle of table cream.

 

Preparation Time:      25 minutes

Baking Time:               30 to 35 minutes

                                        Serves 6

 

3-1/2 cups (875 mL)     sliced peeled Ontario Apples, such as Empire, Ida Red or McIntosh (4 to 6 apples)

3-1/2 cups (875 mL)     sliced Ontario Rhubarb (1/2-inch/1 cm pieces)

3/4 cup (175 mL)          granulated sugar

1/4 cup (50 mL)             cornstarch

1 tsp (5 mL)                    ground cinnamon

1/2 cup (125 mL)          water         

Biscuit Topping:        

1-1/3 cups (325 mL)     all-purpose flour

2/3 cup (150 mL)          granulated sugar

2 tsp (10 mL)                 baking powder

3/4 tsp (4 mL)                salt

1/3 cup (75 mL)             cold butter

1/2 cup (125 mL)          Ontario Milk

1 tsp (5 mL)                    vanilla

1 tbsp (15 mL)               granulated sugar

 

In large bowl, combine apples and rhubarb. In small bowl, stir together sugar, cornstarch and cinnamon; stir into fruit until well combined. Stir in water. Transfer to deep 9-inch square (23 cm) baking dish or 8-cup (2 L) casserole. Place on baking sheet to catch drips. Bake in 375°F (190°C) oven for 15 minutes, stirring twice.

 

Biscuit Topping: Meanwhile, in large bowl, stir together flour, 2/3 cup (150 mL) sugar, baking powder and salt. Using pastry blender or two knives, cut in butter until size of large peas. In small bowl, combine milk and vanilla; quickly stir into flour mixture, stirring with fork to make thick, non sticky dough.

 

Using large spoons, place dough in large dollops on hot fruit. Sprinkle with 1 tbsp (15 mL) sugar.  Bake for 15 to 20 minutes or until golden brown. Let stand for 5 minutes before serving. (Best served within 4 hours.)

 

Nutritional Information:

1 Serving      

PROTEIN:                 4 grams

FAT:                            11 grams

CARBOHYDRATE:  86 grams

CALORIES:               449

FIBRE:                       4 grams

SODIUM:                   500 mg

 

Both recipes provided by Foodland Ontario