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Pasta: Penne with Fresh Summer Vegetables

Source of Recipe

Unknown


List of Ingredients

olive oil cooking spray
3/4 pound (360 g) eggplant, cut into 3/4-inch dice
1/2 pound (240 g) zucchini, cut into 3/4-inch dice
6 ounces (180 g) red onion, diced
2 cloves garlic, minced
1 red pepper, 8 ounces (480 g), sliced thin
3 Roma tomatoes, about 1 pound (480 g), seeded and chopped
1 1/2 tablespoons (22.5 ml) balsamic vinegar
8 ounces (240 g) penne rigate pasta
1/2 cup (100 g) low fat ricotta cheese
1/3 cup (22 g) fresh basil, chopped
2 tablespoons (18 g) freshly grated Parmesan cheese



Recipe

1. Preheat oven to broil.

2. Line a jelly roll pan with aluminum foil. Coat with cooking spray. Place the eggplant and zucchini cubes on the foil and coat with cooking spray. Broil, turning until the vegetables are browned and cooked through. Remove from oven and set aside.

3. Coat a nonstick skillet with cooking spray. Sauté the onion and garlic until wilted. Add the red pepper and tomatoes and cook for another 5 minutes. Stir in the vinegar and set aside. Stir in the eggplant and zucchini.

4. Cook the pasta as per package directions until cooked al dente.Drain under cold water and place in a large bowl. Toss with the vegetables. Stir in the ricotta and basil. Sprinkle with Parmesan cheese before serving.

YIELD: 4 Servings

Per serving: 348 calories (10% calories from fat), 15 g protein, 4 g total fat (1.6 g saturated fat), 65 g carbohydrates, 8 g dietary fiber, 10 mg cholesterol, 108 mg sodium

Diabetic exchanges: 4 1/2 carbohydrate (3 bread/starch, 4 vegetable)