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.

  • 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
  • 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.
  • 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.
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