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Penne Provencal |
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Serves: 6 Print this RecipePrep Time: 30 minutes - Yield: 6 (1 1/3-cup) servings 8 ounces (2 cups) uncooked penne, (tube-shaped pasta) 3 cups diced peeled eggplant 2 (14 1/2-ounce) cans diced tomatoes, undrained 1 (15-ounce) can navy beans, drained, rinsed 3 garlic cloves, minced 2 teaspoons sugar 2 tablespoons chopped fresh Italian parsley 1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic and sugar; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste. 3. Add penne to eggplant mixture; toss gently to mix. Sprinkle with parsley. Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 270 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 370 mg 15% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 7 g 28% * Sugars: 9 g * Protein: 12 g * Vitamin A: 20% * Vitamin C: 25% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 3 Starch, 1 Vegetable or 3 Carbohydrate, 1 Vegetable This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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