Penne with Fresh Vegetables

Ingredients: (Servings: 4)

• cooking spray
• ¾ pound eggplant, cut into 3/4-inch dice
• ½ pound zucchini, cut into 3/4-inch dice
• 6 ounces red onion, diced
• 2 cloves garlic, minced
• 1 red pepper, sliced thin
• 3 Roma tomatoes, seeded and chopped
• 1 ½ tablespoons balsamic vinegar
• 8 ounces penne rigate pasta (or another type of pasta, if you want)
• ½ cup low-fat ricotta cheese
• 1/3 cup fresh basil, chopped
• 2 tablespoons freshly grated Parmesan cheese 

Directions:

1. Preheat oven to broil.
2. Line a jelly roll pan or cookie sheet with aluminum foil. Coat with cooking spray. Place the eggplant and zucchini cubes on the foil and coat with cooking spray.
3. Broil, turning until the vegetables are browned and cooked through. Remove from oven and set aside.
4. Coat a non-stick skillet with cooking spray. Sauté the onion and garlic until the onion is transparent.
5. Add the red pepper and tomatoes and cook for another 5 minutes.
6. Stir in the vinegar, eggplant, and zucchini, and then remove from the heat and set aside.
7. Cook the pasta as per package directions until cooked al dente. Drain under cold water and place in a large bowl.
8. Toss pasta with the vegetables. Stir in the ricotta and basil.
9. Sprinkle with Parmesan cheese before serving.

Per serving:	348 calories (10% calories from fat), 15 g protein, 4 g total fat (1.6 g saturated fat), 65 g carbohydrates, 8 g dietary fiber, 10 mg cholesterol, 108 mg sodium
Diabetic exchanges:	4 1/2 carbohydrate (3 bread/starch, 4 vegetable)