| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sami | Veg09 | 4 | servings |
INGREDIENTS
| 1/4 | c | Balsamic vinegar |
| 2 | tb | Minced garlic |
| 1 | c | Diced onions |
| 1 | sm | Eggplant; diced |
| 1 | sm | Yellow squash; diced |
| 1 | Sweet red pepper; diced | |
| 2 | c | Diced tomatoes |
| 1/4 | c | Chopped fresh parsley |
| 1 | tb | Olive oil |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried thyme |
| 8 | oz | Penne |
INSTRUCTIONS
Serves 4 Naturally lean vegetables get a big fat-free flavor boost from balsamic vinegar. 1. In a large nonstick skillet over med-high heat, cook vinegar and garlic for 3 minutes. Add onions, eggplant, squash, and peppers. Cook for 5 minutes. Add tomatoes and parsley. Cook, stirring frequently, for 15 minutes. Stir in oil, Parmesan, salt, and thyme. Cook for 5 minutes or until sauce thickens. 2. Cook pasta in a large pot of boiling water per package directions. Drain and return to pot. Add sauce mixture and toss well. For a more assertive flavor, substitute chopped fresh basil for the parsley. Recipe by: Prevention Magazine, May 1999, page 151 Converted by MM_Buster v2.0l.
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