Penne with Mediterranean Vegetables

1/4 cup balsamic vinegar
2 tablespoons minced garlic
1 cup diced onions
1 small eggplant, diced
1 small yellow squash, diced
1 sweet red pepper, diced
2 cups diced tomatoes
1/4 cup chopped fresh parsley
1 tablespoon olive oil
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried thyme
8 ounces penne

1. In a large nonstick skillet over medium -high heat, cook vinegar and garlic for 3 minutes. Add onions, eggplant, squash, and peppers. Cook for 5 minutes. Add tomatoes and parsley. Cook, stirring frequently, for 15 minutes. Stir in oil, Parmesan, salt, and thyme. Cook for 5 minutes or until sauce thickens.

2. Cook pasta in a large pot of boiling water per package directions. Drain and return to pot. Add sauce mixture and toss well. For a more assertive flavor, substitute chopped fresh basil for the parsley.

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