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Penne with Fresh Summer Vegetables*




Source of Recipe


Diabetic-Lifestyle.


Recipe Introduction


(makes 4 servings)



List of Ingredients





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

Preheat oven to broil.
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.
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.
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.
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)

Recipe