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| INGREDIENTS |
| |
nonfat cooking spray |
| ¾ lb. |
eggplant, cut into ¾-inch cubes |
| ½ lb. |
zucchini, cut into ¾-inch cubes |
| ½ cup |
diced red onion |
| 2 |
cloves garlic, minced |
| 1 |
large red pepper, sliced thin |
| 1 lb. |
Roma tomatoes, seeded and chopped |
| 1½ tbsp. |
balsamic vinegar |
| 8 oz. |
penne pasta |
| ½ cup |
part skim ricotta cheese |
| cup |
fresh basil chopped |
| 2 tbsp. |
Parmesan cheese, grated |
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| RECIPE |
- Preheat oven to broil.
- Line a jelly roll pan with aluminum foil and coat with cooking spray.
- Place the eggplant and zucchini on pan, spray with cooking spray, and toss.
- Broil, turning until the vegetables are browned and cooked through. Remove from oven and set aside.
- Coat a large nonstick skillet with cooking spray. Sauté the onion and garlic until wilted.
- Add the red pepper and tomatoes, cook for another 5 minutes.
- Stir in vinegar and set aside.
- Add cooled eggplant and zucchini, toss to mix.
- Cook the pasta per package directions.
- Drain and place in a large bowl.
- Toss with the vegetables.
- Stir in the ricotta and basil, sprinkle with Parmesan cheese before serving.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
348 |
|
| Total Fat |
4 g |
|
| Sodium |
108 mg |
|
| Total Carbohydrates |
65 g |
|
| Fiber |
8 g |
|
| Protein |
15 g |
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