Penne with mediterranean vegetables

Yield: 4 servings

Measure Ingredient
¼ cup Balsamic vinegar
2 tablespoons Minced garlic
1 cup Diced onions
1 small Eggplant; diced
1 small Yellow squash; diced
1 \N Sweet red pepper; diced
2 cups Diced tomatoes
¼ cup Chopped fresh parsley
1 tablespoon Olive oil
¼ cup Grated Parmesan cheese
½ teaspoon Salt
½ 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.

Recipe by: Prevention Magazine, May 1999, page 151 Converted by MM_Buster v2.0l.

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