Cooking Done Light

This recipe is endlessly versatile; substitute any vegetables you prefer, try different “condiments” like olives, pimentos, or capers – and if you like, you can even add cooked seafood or chicken. The whole dish takes less than 30 minutes and is a quick and easy (yet very hearty) meal. With all of the vegetables contained in this dish, I would skip serving a salad and serve it simply with homemade garlic bread, whole wheat dinner rolls, or a nice crusty baguette.

8 ounces large whole wheat pasta shells (not the kind that you use for “stuffed shells”)

1 tablespoon extra virgin olive oil

1 large red onion, sliced

2 garlic cloves, minced or pressed

1 large green pepper, roughly diced

1 medium unpeeled eggplant, cut into 1 inch cubes

2 cups broccoli florets, roughly chopped

1 large zucchini, cut into medium chunks

3 large ripe tomatoes, cut into 1 inch cubes

1 tablespoon tomato paste

6 tablespoons water

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/3 cup grated parmesan cheese

Cook the pasta shells according to the package directions, omitting the salt. Drain, rinse under cold water, and drain again.

While the pasta shells cook, heat the olive oil over medium heat in a large skillet for 1 minute, then add onion, green pepper, and. Cook, uncovered, until crisp-tender (about 3 minutes). Stir in the eggplant, zucchini, broccoli, water, tomato paste, oregano, black pepper, and half of the chopped tomatoes. Bring the mixture to a boil, reduce the heat to a simmer, cover the skillet, and simmer for 8-10 minutes (until the vegetables are tender).

Stir in the remaining half of the tomatoes, the drained pasta shells, and the parmesan cheese; cook for 1-2 minutes longer, stirring gently until well mixed and heated through.

Divide between four plates and serve.

Makes 4 servings. Per serving: 298 calories, 5 g total fat, 1 g saturated fat, 0 g trans fat, 41 mg carbohydrates, 7 g fiber, 0 g added sugar, 14 g protein, 139 mg sodium, 6 mg cholesterol