"Pasta Gratin with Provençal
Vegetables" (page 226) is a pasta casserole, started on the stove top, and
finished off in the oven. Cooked penne pasta is mixed with sautéed veggies (shallots,
garlic, bell pepper, zucchini, artichoke hearts, and tomatoes), topped with
breadcrumbs, and baked until hot and bubbly. Although lightly seasoned with
salt, pepper, thyme, and parsley, I found I was looking for a little something
extra, so I added a sprinkle of red pepper flakes to my servings at the table.
"Keeping it McDougall Friendly"
checklist:
ü
Omit the 2 tablespoons of oil when sautéing
the veggies; use a nonstick skillet instead and/or a little water, sherry, or
broth.
ü
Use whole grain penne pasta (or some
other whole grain pasta if penne is hard to find).
ü
Use whole grain, oil-free breadcrumbs.
No comments:
Post a Comment