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Organic Penne with Eggplant, Zucchini, and Tomatoes

1 (12 oz.) pkg. HODGSON MILL ORGANIC WHOLE WHEAT PENNE WITH MILLED FLAX SEED
1 cup fresh tomato, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
1 1/2 cups eggplant,diced
1 1/2 cups zucchini, diced
1/4 cup parmesan cheese
1/2 cup mozzarella cheese, cubed
6-8 leaves fresh basil, chopped
salt & pepper to taste

Cook pasta according to package directions. Drain. Saute eggplant and zucchini with the garlic in 1 Tbsp. olive oil for 4 minutes. Remove from heat. In a frying pan, cook the pasta, eggplant, zucchini, and garlic in 1 Tbsp. olive oil for 3 minutes. Remove from heat. Mix in parmesan and mozzarella cheeses, basil leaves, and chopped tomato. Season with salt and pepper to taste. If you prefer a hint more flavor, shake on rice or balsamic vinegar, stir and serve.

Makes 6 servings. Each serving: 308 calories; 7g. dietary fiber; 44 g. carbohydrates; 15 g. protein; 10 g. fat; 2 g. saturated fat; 9 mg. cholesterol 152 mg. sodium