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Penne Parcels

Fettuccine.Inn's picture
Ingredients
  Penne 1⁄2 Pound (225 Gram)
  Olive oil 15 Milliliter (1 Tablespoon)
  Onions 2 , thinly sliced
  Red peppers 4 , cut into thin strips
  Tomatoes 5 Small, cut into thin wedges
  Fresh rosemary sprig 1 1⁄4 Inch
  Salt To Taste
  Freshly ground black pepper To Taste
  Zucchini 2 Small, julienned
  Chicken stock 125 Milliliter (1/2 Cup)
Directions

GETTING READY
1) Preheat the oven to 375°F (190°C).

MAKING
2) In a pan, cook the penne in the boiling salted water, prior to 1 to 2 minutes, as directed, drain well and keep aside.
3) In a large frying pan, saute the onions and peppers in the oil for 10 to 12 minutes, until the onions are soft and golden.
4) Stir in the tomatoes and rosemary, season to taste and partially cover and cook over a low heat for 10 minutes, stirring frequently.
5) Stir in the zucchini and chicken stock, cook for another 3 to 4 minutes, or until about 1/4 cup (60 mL) liquid remains in the pan.
6) Discard the rosemary, then taste and adjust the seasoning.
7) Pour the sauce over the cooked penne and stir to mix thoroughly.
8) Make four 12 inches squares of aluminium foil, and spoon the pasta mixture equally over them.
9) Fold each foil into a parcel and fold the seams tightly.
10) In a shallow baking dish, place the bundles and bake in the preheated oven for 15 minutes.

SERVING
11) Serve the Penne Parcels hot, on individual dinner plates

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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