Our Recipe Collection
Summer Vegetable Penne
1 (12 oz.) pkg. HODGSON MILL WHOLE WHEAT PENNE
1 c red onion, thinly sliced
1 - 2 cloves garlic, minced
1 Tbsp. olive oil
1 large eggplant, cut in 1/2-inch slices then into 1/2-inch strips
2 c fresh tomatoes, diced
1 1/2 c tomato juice
2 tsp dried oregano
salt & pepper to taste
3/4 lb. fresh green beans (2-inch pieces), cooked and drained
1/4 c fresh grated parmesan cheese, optional
Prepare pasta according to package directions. Drain and keep warm.
In a large non-stick skillet, saute onion and garlic in olive oil until soft. Add eggplant, tomatoes, tomato juice, herbs and spices. Simmer for 10 minutes. Add hot drained green beans and mix together. Serve vegetables on hot pasta. Top with cheese if desired.
Makes 6 servings. Each serving: 299 calories; 10 g. dietary fiber; 50 g. carbohydrates; 14 g. protein; 5 g. fat; <1 g. saturated fat; 3 mg. cholesterol; 294 mg. sodium.