Garden Penne

This is a wonderful low fat and tasty recipe.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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)

Directions

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.