Pasta with Italian Vegetables
- 2 14.5-ounce cans no-salt-added diced tomatoes, undrained
- 8 ounces zucchini, cut into 1/8-inch slices
- 8 ounces eggplant, diced
- 8 ounces presliced fresh button mushrooms
- 1 cup diced green bell pepper
- 1 tablespoon dried oregano, crumbled
- 1 teaspoon sugar
- 1/4 teaspoon salt and 1/4 teaspoon salt, divided use
- 6 ounces dried whole-grain penne pasta
- 1 tablespoon olive oil (extra-virgin preferred)
- In a Dutch oven, stir together the tomatoes with liquid, zucchini, eggplant, mushrooms, bell pepper, oregano, sugar, and 1/4 teaspoon salt.
- Bring to a boil over high heat.
- Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
- Remove from the heat.
- Meanwhile, prepare the pasta using the package directions, omitting the salt and oil.
- Drain well in a colander.
- Spoon the pasta onto plates.
- Stir the remaining 1/4 teaspoon salt into the tomato mixture.
- Spoon over the pasta.
- Drizzle with the oil.
- Omit the pasta and oil.
- Reduce the salt to 1/4 teaspoon total.
- After the vegetables are cooked and the salt is added, top each portion with 1/4 cup shredded fat-free mozzarella cheese (4 ounces total).
- (serves 4, 1 1/2 cups per serving)
- Replace the zucchini with one 16-ounce can no-salt- added green beans, drained.
- Omit the oil.
- Prepare the pasta as directed.
- Drain well in a colander.
- Pour into a 12 x 8 x 2-inch broiler proof baking dish.
- Spoon the cooked vegetable mixture over the pasta, and top with 6 ounces shredded low-fat mozzarella cheese.
- In a preheated broiler, broil at least 5 inches from the heat for 2 to 3 minutes, or until the mozzarella is bubbly and beginning to lightly brown.
- (serves 4, 1 1/2 cups per serving)
- Omit the pasta and increase the oil to 2 tablespoons.
- After cooking the vegetables, remove from the heat.
- Stir in the oil and 1/4 teaspoon salt.
- (serves 12, 1/2 cup per serving)
- (Per Serving)
- Calories: 266
- Total Fat: 5.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 2.5g
- Cholesterol: 0mg
- Sodium: 407mg
- Carbohydrates: 49g
- Fiber: 10g
- Sugars: 13g
- Protein: 12g
- Dietary Exchanges
- 2 Starch
- 3 Vegetable
- 1/2 Fat
- (Per Serving)
- Calories: 134
- Total Fat: 0.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 5mg
- Sodium: 448mg
- Carbohydrates: 21g
- Fiber: 8g
- Sugars: 12g
- Protein: 14g
- Dietary Exchanges
- 4 Vegetable
- 1 1/2 Very Lean Meat
- (Per Serving)
- Calories: 218
- Total Fat: 3.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 10mg
- Sodium: 468mg
- Carbohydrates: 35g
- Fiber: 8g
- Sugars: 9g
- Protein: 15g
- Dietary Exchanges
- 1 1/2 Starch
- 3 Vegetable
- 1/2 Fat
- (Per Serving)
- Calories: 51
- Total Fat: 2.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 0mg
- Sodium: 128mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 4g
- Protein: 2g
- Dietary Exchanges
- 1 Vegetable
- 1/2 Fat
salt, zucchini, eggplant, fresh button mushrooms, green bell pepper, oregano, sugar, salt, pasta, olive oil
Taken from www.epicurious.com/recipes/food/views/pasta-with-italian-vegetables-375684 (may not work)