Sunday, April 11, 2010

Whole-Wheat Pasta Parmigiana

Serves 4

12 oz whole-wheat penne pasta
3 tsp extra virgin olive oil
½ tsp salt
1 lb mushrooms (of your choice), wiped and chopped
1 green bell pepper, deseeded and diced
1 yellow bell pepper, deseeded and diced
Juice of 1 lemon
½ cup Natural yogurt
2 oz Parmesan cheese (or more), grated
Salt and pepper

Cook pasta according to package instructions. Drain and set aside.

Heat olive oil in a large skillet, add the chopped vegetables and cook for about 5 to 7 minutes, stirring frequently. Add the cooked penne, lemon juice, yogurt, salt and pepper and combine. Place pasta mixture into an ovenproof dish, sprinkle with lots of grated Parmesan cheese and place under a broiler until the cheese is golden brown.

Serve immediately and enjoy!

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