Penne with mediterranean vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | 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 |
| ¼ | cup | Chopped fresh parsley |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Grated Parmesan cheese |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried thyme |
| 8 | ounces | Penne |
Directions
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.