| Penne with Mediterranean Vegetables
1/4 cup of balsamic vinegar
2 tablespoons of minced garlic
1 cup of diced onions
1 small Eggplant, diced
1 small Yellow squash, diced
1 Sweet red pepper, diced
2 cups of diced tomatoes
1/4 cup of chopped fresh parsley
1 tablespoon of Olive oil
1/4 cup of grated Parmesan cheese
1/2 teaspoon of salt
1/2 teaspoon of dried thyme
8 ounces of penne |
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Serves 4 Naturally lean vegetables get a big fat-free flavor boost from balsamic vinegar. 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. 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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