Mixed Vegetables with Penne Pasta
I love this pasta dish. The vegetables make it a nice hearty meal without adding calories. To further reduce the calorie count, you can use a little less ricotta – but it’s really quite good with it. And much better for you than spaghetti & meatballs!
  1. Heat a large pot of water for the pasta, adding salt & a dash of oil to the pot. Cook the pasta according to the directions while the veggies are on the stove.
  2. Heat a large skillet over medium-high heat. Add 1/4 cup of the oil.
  3. Add the eggplant and a good helping of salt.
  4. Cook, stirring constantly until the eggplant is golden brown and tender. About 5-6 minutes, then set aside in a bowl.
  5. Using the same pan, reducing the heat to medium. Add 2 tbsp olive oil.
  6. Add the onion, red pepper flakes. Cook until the onion is tender – about 5 minutes.
  7. Add the tomatoes and season with additional salt. cook until they start to break down, about 3 more minutes.
  8. Add the garlic and stir into the tomatoes until it becomes aromatic.
  9. Return the eggplant to the pan, and toss with the basil.
  10. Cook 1-2 minutes until the eggplant is heated through.
  11. Serve over penne pasta & sprinkle with the parmesan cheese. Garnish with Basil.