Penne With Mediterranean Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sami | Veg09 | 4 | Servings |
INGREDIENTS
| 1/4 | c | Balsamic vinegar |
| 2 | T | Minced garlic |
| 1 | c | Diced onions |
| 1 | Eggplant, diced | |
| 1 | Yellow squash, diced | |
| 1 | Sweet red pepper, diced | |
| 2 | c | Diced tomatoes |
| 1/4 | c | Chopped fresh parsley |
| 1 | T | Olive oil |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | t | Salt |
| 1/2 | t | Dried thyme |
| 8 | oz | Penne |
INSTRUCTIONS
Serves 4 Naturally lean vegetables get a big fat-free flavor boost from balsamic vinegar. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 49
Total Fat: 5.4g
Cholesterol: 5.5mg
Sodium: 566.3mg
Potassium: 353mg
Carbohydrates: 55.1g
Fiber: 4.2g
Sugar: 7.1g
Protein: 11.4g