3cupspenne pastacooked, or use another medium-shaped pasta
1 1/2cupsdiced eggplant
1tablespoonolive oil
1 1/2cupsthinly sliced zucchini
1smallonionchopped
1cupthin green bell pepper strips
128-oz. canpasta sauce
Parmesan cheesegrated
Instructions
DO-AHEAD TIP: Cook pasta according to package directions.
Heat the olive oil in a large saucepan over medium-high heat. Add chopped onion and bell pepper strips.
Cook, stirring frequently, until onion is translucent, about 5 to 7 minutes. Add eggplant and zucchini, cook for 3 minutes, stirring frequently, or until vegetables are tender-crisp. Stir in pasta sauce.
Bring mixture to a boil then reduce heat and simmer, uncovered, for 5 minutes. Spoon sauce over hot pasta then sprinkle with grated Parmesan cheese. Serve and enjoy!!!
Notes
SERVING SUGGESTION: A big salad of mixed baby greens, halved cherry tomatoes and sliced red onion and avocado, tossed with balsamic vinaigrette.VEGETARIAN: No changes necessary.KOSHER: No changes necessary.GLUTEN FREE: Make sure pasta sauce and pasta are gluten free.NUTRITION: Per serving: 285 Calories; 9g Fat; 7g Protein; 46g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 649mg Sodium. Exchanges: 1 1/2 Grain (Starch); 5 Vegetable; 1 1/2 Fat. Points: 7