1poundpenne pastacooked according to package directions
3/4cupParmigiano-Reggiano cheese
Instructions
In a large saucepan, heat olive oil over medium heat and saute onion and garlic for 5 minutes, add eggplant, peppers, zucchini, tomatoes, red pepper flakes, olives and sea salt and freshly ground pepper to taste and simmer for 20 minutes until vegetables are fork tender.
Add cooked pasta to pot and stir to combine.
Serve with parmigiano-reggiano cheese.
Notes
SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).VEGETARIAN: No changes necessary.GLUTEN FREE: Make sure crushed tomatoes and penne are gluten free.NUTRITION: 387 Calories; 6g Fat; 12g Protein; 72g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 299mg Sodium. Exchanges: 3 1/2 Grain (Starch); 2 1/2 Vegetable; 0 Fruit; 1 Fat.