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Add a photoThis is a nice dish to make in late summer when fresh vegetables are plentiful and less expensive. It's also very flexible. Any pasta and vegetables can be used.
Ingredientes
- 13.5 oz Whole Grain Penne Pasta
- 3 T olive oil
- 1 tsp red pepper flakes
- 2 garlic cloves, minced
- 1 red onion
- 1 cup zucchini
- 1 cup yellow squash
- 1 1/2 cups tomatoes
- 1 cup eggplant
- 1 cup frozen peas and carrots
- 1 T fresh thyme
- 1/4 cup parmesan cheese
- 1/3 cup fresh parsley
Direcciones
- Chop red onion, zucchini, yellow squash, eggplant, tomatoes, parsley; set aside.
- Bring a large pot of water to boil and cook pasta according to package directions; about 9 minutes.
- Meanwhile, heat olive oil in large sauce pan. Add red pepper flakes, garlic, red onion, zucchini, and yellow squash. Saute until just soft/crisp.
- Gradually add eggplant, tomatoes, frozen peas and carrots and thyme.
- When vegetables are done, cover with parmesan cheese and parsley.
- Serve over pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 7 servings | |
| Calories 278 | |
| Calories from Fat 35 | 13% |
| Total Fat 4.05g | 5% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 87mg | 4% |
| Potassium 397mg | 11% |
| Total Carbs 49.79g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.1g | 4% |
| Protein 10.7g | 17% |
