Garden Penne

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons reduced-sodium chicken broth or 2 tablespoons reduced-sodium vegetable broth
• 1 medium onion, diced
• 2 medium eggplants, unpeeled and julienned
• 2 medium zucchini, unpeeled and julienned
• 1 medium red pepper, diced
• 1 medium green pepper, diced
• 5 cloves garlic, crushed
• 3 cups canned plum tomatoes or 3 cups fresh plum tomatoes, diced plus juice
• 1/4 cup evaporated skim milk
• 1/2 bunch fresh basil
• 1/3 teaspoon salt (or to taste)
• 1/8 teaspoon pepper (or to taste)
• 12 ounces penne pasta
• 1/2 cup freshly grated parmesan cheese (optional)

Recipe

• 1 saute onion and garlic in chicken or vegetable broth for 5 minutes until transparent.
• 2 wash and dry julienne strips of eggplant and zucchini.
• 3 add eggplant and zucchini to garlic/onion mixture.
• 4 add more stock if necessary.
• 5 saute for 8 minutes.
• 6 add diced pepper and tomatoes plus juice.
• 7 mix together and saute for 3 minutes.
• 8 add 1/2 cup of the evaporated skim milk.
• 9 this will add a pinkish color to the sauce.
• 10 use the remaining half of the milk if sauce needs more liquid or color, whichever you prefer.
• 11 spoon sauce over hot, al dente penne pasta.
• 12 sprinkle with basil, salt, black pepper and freshly grated parmesan cheese.