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Return to browsing category: Low Calorie

Penne with eggplant, zucchini, and yellow squash by Colleen Schoellkopf serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Yields 10 cups and is 4 points per serving (1 1/4 cup per serving)

Ingredients:

1 1 lb.

eggplant, cut into 1 inch cubes

2 6 oz.

zucchini, but into 1 inch cubes

2 6 oz

yellow squash, cut into 1 inch cubes

onion, cut into 1 inch cubes

red bell pepper, seeded and cut into 1 inch cubes

3/4 lb.

penne pasta

1/2 cup

chopped fresh basil

1/4 cup

grated Parmesan cheese

2 Tbl.

olive oil

Directions:

1. Preheat the broiler. Spray 2 baking pans with nonstick spray.

2. Place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer on the baking pans; spray to coat well with nonstick spray. Broil, 7 inches from the heat, until the vegetables are tender and browned, 15-20 minutes. Transfer to a large bowl.

3. Bring a large pot of water to a boil. Add the penne and cook according to package directions; drain, and add to the bowl with the vegetables. Add the basil, Parmesan cheese, and oil; toss to coat.

Categories:

Low Calorie
Low Fat