Penne with Mediterranean Vegetables

4 servings

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Penne with Mediterranean Vegetables Ingredients

1/4 c Balsamic vinegar	1/4 c Chopped fresh parsley
2 tb Minced garlic	1 tb Olive oil
1 c Diced onions	1/4 c Grated Parmesan cheese
1 sm Eggplant; diced	1/2 ts Salt
1 sm Yellow squash; diced	1/2 ts Dried thyme
1 Sweet red pepper; diced	8 oz Penne
2 c Diced tomatoes

Instructions for Penne with Mediterranean Vegetables

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.

Main Ingredient: PastaCuisine: Uncategorized