Gluten-Free All-in-One For Dummies
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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

  1. Cook the pasta as directed, being careful not to ­overcook it.

  2. 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.

  3. Add the garlic and eggplant to the pan, and continue stirring frequently.

  4. 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.

  5. 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.

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