While veggies may be good for us, face it — nothing beats a great bowl of pasta or a side of potatoes. This gluten-free recipe for fresh harvest penne satisfies that pasta craving, while packing in flavor, color, and nutrition.
Meatless dishes are perceived to be a challenge on a gluten-free diet because so many vegetarian or vegan dishes use pasta. The good news is that lots of really great gluten-free pastas are available; the other good news is that veggies are gluten-free! All of them!
Preparation time: 30 minutes
Cooking time: 50 minutes
Yield: 8 servings
16-ounce package penne (or any cut) pasta
2 tablespoons olive oil
1/2 medium red onion, diced
3/4 cup thickly sliced zucchini
3/4 cup thickly sliced yellow squash
1 tablespoon minced garlic (about 6 cloves)
1 cup 1/2-inch eggplant cubes
2 medium tomatoes, diced
1/3 cup fresh basil, chopped
1/3 cup freshly grated Parmesan cheese
Cook the pasta as directed, being careful not to overcook it.
In a large frying pan, heat the olive oil over medium heat. Add the onion, zucchini, and squash, and sauté, stirring often, for about 5 minutes.
Add the garlic and eggplant to the pan, and continue stirring frequently.
When the eggplant begins to get soft, after about 5 minutes, reduce the heat to low and add the tomatoes. Continue stirring the mixture for 3 to 4 minutes.
Drain the pasta. In a large serving bowl, combine the pasta, vegetables, basil, and Parmesan cheese.
Per serving: Calories 252 (From Fat 51); Fat 6g (Saturated 1g); Cholesterol 3mg; Sodium 64mg; Carbohydrate 46g (Dietary Fiber 8g); Protein 6g.