Pasta is always popular, and in the steamy days of summer its ease of preparation and affinity for light, spicy flavoring make it specially welcome to both cooks and diners.
This nutritious low-fat penne recipe can effectively spark the taste buds as either a refreshing first course, or a carefree lunch dish. Its evocation of Thai cuisine is easily achieved with mint, peanuts, Thai pepper and hearts of palm, given tangy top notes with soy sauce and lemon. The recipe, which cooks up in minutes, is an original created by chef Antonio Cecconi, who operates a catering business from his hometown, Minneapolis.
Penne all’Orientale
16ounces penne rigate
3tablespoons peanut oil
2tablespoons chopped fresh mint leaves
2small Thai peppers, minced
1tablespoon fresh cilantro leaves plus 1 tablespoon for garnish
1/2cup diced cucumber (1/3-inch dice)
1/2cup hearts of palm in brine, drained
2tablespoons unsalted chopped peanuts
1teaspoon lemon zest
3tablespoons water
2tablespoons soy sauce
1tablespoon lemon juice
Cook pasta according to package directions.
Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often. Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest. Pour in water, soy sauce and lemon juice. Cover and cook 5 minutes. Drain pasta and add to pan. Toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.
Makes 6 servings.
Nutrition information per serving: 353 cal., 9 g fat, 12 g pro., 10 g digestible carbo., 0 mg chol., 367 mg sodium.
Recipe by Antonio Cecconi for Dreamfields, maker of low-carb pasta
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