Name: Penne with Mediterranean Vegetables
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

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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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