Easy Meal Ideas: Meatless and Mozzarella

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Easy Meal Ideas From Janet's Kitchen   Penne with Roasted Peppers  and Mozzarella Penne with Roasted Peppers and Mozzarella is a flavorful, meatless offering for a meatless Monday night. Sure, you can go to the trouble of roasting red peppers but the jarred variety work just as well. Kalamata olives add more flavor. I like a green salad on the side. Penne with Roasted Peppers and Mozzarella 3 tablespoons olive oil 1 garlic clove, peeled and finely sliced 21 ounces roasted red peppers (from a can or jar),      drained and sliced 1 tablespoons capers, rinsed 1/2 cup pitted Kalamata olives, drained Salt and pepper to taste 3 cups uncooked penne rigate 1 tablespoons chopped fresh flat-leaf parsley 2 fresh mozzarella balls, drained and sliced In a medium saucepan, heat the olive oil and gently saute the garlic until golden, then add the roasted bell peppers, capers and olives. Season with salt and pepper, stir, and simmer over medium heat for about 10 minutes, stirring occasionally. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the pan with the bell pepper, capers and olives. Sprinkle with the parsley and mix together. Preheat boiler to high. Place the pasta mixture in an ovenproof dish, about 11- by 7-inches, and cover the surface with the mozzarella slices. Season top with freshly ground black pepper and place under the preheated broiler for 5 minutes or until the cheese is golden and melted. Serve hot. Serves 4. Source: “Pasta Italiana” by Gina D’Acampo (Kyle Books, 2012)		Tip of the day. Though cheese can have a lot of saturated fat, used sparingly it adds flavor and some protein to dishes. Sprinkle grated cheese on salads, pasta, vegetable dishes and soups.     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, has been food editor of the Tampa Bay Times since 2000. The paper's Taste section has been honored three times in the past decade by the Association of Food Journalists. Janet is the author of "Cookielicious: 150 Fabulous Recipe to Bake & Share" (Seaside Publishing, 2010) and is an adjunct journalism instructor at the University of South Florida-St. Petersburg.

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