Yield: 4 servings
|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||Dried thyme|
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.