Penne With Eggplant, Zucchini, and Yellow Squash |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
From Weight Watchers Make It In Minutes. Per serving: 236 calories, 5 g fat, 2 mg cholesterol, 40 mg total carb. 4 g fiber, 8 g protein. Ingredients:
1 (1 lb) eggplant, cut into 1-inch cubes |
2 (6 ounce) zucchini, cut into 1-inch cubes |
2 (6 ounce) yellow squash, cut into 1-inch cubes |
1 onion, cut into 1-inch cubes |
1 red bell pepper, seeded and cut into 1-inch cubes |
3/4 lb penne |
1/2 cup chopped fresh basil |
1/4 cup grated parmesan cheese |
2 tablespoons extra virgin olive oil |
Directions:
1. Preheat the broiler.
2. Prepare 2 baking pans with nonstick cooking spray.
3. On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
4. Spray to coat well with nonstick cooking spray.
5. Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
6. Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
7. Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.
|
|