Dr. Rob’s Penne Rigate Pasta with Vegetables and Side Salad

A nice easy dish for any occasion and great for left overs the next day. I added some grilled flank steak and scallops on the leftover day and reheated then garnished with fresh parmesan cheese, salt, pepper and red pepper flakes. Used the same spring salad mix with balsamic vinaigrette, crumbly blue cheese and toasted pine nuts.

Love to all and enjoy
Dr. Rob

Ingredients:

• One red and one yellow pepper (sliced)
• Asparagus (cut into 2 inch spears, using top half only)
• 3 small zucchini (sliced, then quartered)
• One fresh beet (sliced, then quartered)
• Penne Rigate Pasta
• Olive oil
• Garlic
• Salt and pepper
• Red pepper flakes
• Pine nuts
• Parmesan cheese
• Field Green Salad with Crumbly Blue Cheese and a Balsamic Vinaigrette

Directions:
Sauté vegetables with garlic and olive oil until al dente
Penne Rigate Pasta - boil until al dente
Sauté in a large skillet with olive oil and garlic to warm- pasta, vegetables, salt and pepper to taste, dash of red pepper flakes if desired, sprinkle with pine nuts, and shave Parmesan cheese over entire dish.

Add below to leftover Penne dish the next day:
Grilled flank steak and scallops. Garnish steak with olive oil and Cajun rub then grilled to medium rare. Scallops grilled in olive oil and tablespoon of butter, salt and pepper to taste. Cut into bite size pieces and add to pasta dish.

*Smaller plates help with smaller portions and this is the importance in controlling our daily caloric intake properly. Enjoy!