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.
Penne Provençal
- Prep Time 30 min
- Total 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
Instructions
-
Step1Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
-
Step2Meanwhile, 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.
-
Step3Add cooked penne to eggplant mixture; toss gently to mix. Sprinkle with parsley.
Nutrition
270
Calories
1g
Total Fat
12g
Protein
53g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 270
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 370mg
- 15%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 7g
- 28%
- Sugars
- 9g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 25%
- 25%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable;
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