In a rush to get supper together on Saturday night, I tossed together a few ingredients we had on hand and came up with this side dish. It was really delicious when it was served hot with slices of a lean pork roast, and equally tasty served cold as the main dish at lunch the next day.
Here’s the recipe, as best I can reconstruct it:
Greek Vegetable Penne
1 Tbsp olive oil
1 onion, coarsely chopped
1½ cups frozen broccoli pieces
1½ cups frozen cauliflower pieces
1-2 roasted red peppers, coarsely chopped
1 small zucchini, cut in bite-sized pieces
½ cup milk
¼ cup mayonnaise
¼ cup Greek Oregano & Feta salad dressing (Kraft)
1½ cups penne (or similar pasta), cooked al dente
fresh tomatoes, coarsely chopped
olives (optional)
Heat the olive oil in a medium-sized saucepan, add onion, and reduce heat to medium-low. Cook the onion slowly, stirring occasionally, until soft but not browned.
Warm the frozen broccoli and cauliflower (I used the microwave). Add the broccoli, cauliflower, roasted red peppers, and zucchini to the onions.
Combine the milk, mayonnaise, and salad dressing. Stir this sauce into the vegetable mixture and add in the cooked pasta. Heat through, stirring as needed.
Just before serving, toss in the fresh tomatoes.
Garnish with olives, if desired.
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