Pasta with Italian Vegetables

Name: Pasta with Italian Vegetables
Yield: serves 4, heaping 1 3/4 cups per serving
Ingredients: 2 14.5-ounce cans no-salt-added diced tomatoes, undrained; 8 ounces zucchini, cut into 1/8-inch slices; 8 ounces eggplant, diced; 8 ounces presliced fresh button mushrooms; 1 cup diced green bell pepper; 1 tablespoon dried oregano, crumbled; 1 teaspoon sugar; 1/4 teaspoon salt and 1/4 teaspoon salt, divided use; 6 ounces dried whole-grain penne pasta; 1 tablespoon olive oil (extra-virgin preferred)

December 9, 2011

With its Old World flavors and tempting aroma, this versatile dish is a big hit at potluck suppers. Depending on whether you use the main recipe or one of the variations, you can create an entrée, a one-dish meal, or a side dish from the same basic ingredients

Recipe notes

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