Penne Provençal

In this recipe, a garlicky tomato mixture is served over pasta tubes. If you have fresh-from-the garden eggplant, be sure to use it.

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 6
 

Ingredients

8
oz. (2 cups) uncooked penne (tube-shaped pasta)
3
cups diced peeled eggplant
2
(14.5-oz.) cans diced tomatoes, undrained
1
(15-oz.) can navy beans, drained, rinsed
3
garlic cloves, minced
2
teaspoons sugar
2
tablespoons chopped fresh Italian parsley

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LOCATION

Steps

  • 1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic and sugar; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.
  • 3 Add cooked penne to eggplant mixture; toss gently to mix. Sprinkle with parsley.
  • 1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic and sugar; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.
  • 3 Add cooked penne to eggplant mixture; toss gently to mix. Sprinkle with parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
270
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
370mg
370%;
Total Carbohydrate
53g
53%
(Dietary Fiber
7g
7%
  Sugars
9g
9%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
8%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.