| 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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