1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef (90% lean)
1 can (28 ounces) tomato puree
1 tablespoon Italian seasoning
1 tablespoon brown sugar
8 teaspoons grated Parmesan cheese
1.Cook pasta according to package directions.
2.In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, garlic powder, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
Nutrition Facts: 1-1/2 cups equals 395 calories, 10 g fat (3 g saturated fat), 36 mg cholesterol, 378 mg sodium, 56 g carbohydrate, 5 g fiber, 22 g protein.
3.Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
4.Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. or sour cream.
Yield: 8 servings.
1 package (16 ounces) penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices