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Thursday, August 15, 2013


Eggplant-Zucchini Bolognese

                                             1 pkg. (16 oz.) penne pasta
                                             1 small eggplant, peeled and cut into 1-in. pieces
                                             1 medium zucchini, cut into ¼ in. slices
                                             1 medium yellow summer squash, cut into ¼ in. slices
                                             1 c. chopped onion
                                             2 T. olive oil
                                             2 tsp. minced garlic
                                             1 tsp. salt
                                             ½ tsp. pepper
                                             1 lb. lean ground beef
                                             1 can (28 oz.) tomato puree
                                             1 T. Italian seasoning
                                             1 T. brown sugar
                                             3 T. grated Parmesan cheese

Cook pasta according to package directions.  In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper.  Transfer to large baking pan coated with cooking spray.  Bake at 425 for 20-25 minutes or until tender.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.   Stir in the tomato puree, Italian seasoning and brown sugar.  Drain pasta and return to pot.  Stir in tomato mixture and roasted vegetables.  Sprinkle with Parmesan cheese.

Nutrition Information:  per 1/8 recipe (about 1 ½ cups)
Calories 395, Total fat 10 g, saturated fat 3 g, Cholesterol 36 mg, Sodium 378 mg, Carbohydrate 56 g, Protein 22 g, Fiber 5 g

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