Penne With Mediterranean Vegetables

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* Exported from MasterCook *

 

Penne With Mediterranean Vegetables

 

Recipe By : Prevention Magazine, May 1999, page 151

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup balsamic vinegar

2 tablespoons minced garlic

1 cup diced onions

1 small eggplant -- diced

1 small yellow squash -- diced

1 sweet red pepper -- diced

2 cups diced tomatoes

1/4 cup chopped fresh parsley

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon dried thyme

8 ounces penne

 

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.

 

Per Serving: Cal 349, Fat 6.8 g (18% of cal), Sat. Fat 1.9 g, Chol 5mg,

Fiber 5.1 g, Pro 12.6 g, Carb 60.7 g, Sodium 459mg Also a very good source

of vitamins A and C, and thiamin, niacin, and iron.

 

Converted by MC_Buster.

 

 

 

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