Mediterranean Vegetable Pasta

Makes 5 servings

Ingredients

Olive oil-flavored cooking spray
3 cups cubed eggplant
1 cup sliced fresh mushrooms
3/4 cup coarsely chopped onion
1 medium zucchini, quartered lengthwise and cut into 1" pieces
1 small green bell pepper, coarsely chopped
1 garlic clove, minced
1 (14.5 ounce) can no-salt added stewed tomatoes, undrained
1 (15 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons dry red wine
2 tablespoons capers
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked penne, cooked without salt or fat
(about 3 cups uncooked tubular pasta)
1/3 cup (1 1/3 ounces) finely shredded
fresh Asiago or Parmesan cheese

Coat a Dutch oven with cooking spray; place over medium-high heat until hot.  
Add eggplant and next 5 ingredients; sauté 7 minutes or until crisp-tender.  
Stir in tomatoes and next 6 ingredients.  Bring to a boil; cover, reduce heat,
and simmer 8 minutes or until tender.  Spoon vegetable mixture over pasta
and sprinkle with cheese.

SERVING SIZE:  1 cup vegetable mixture, about 3/4 cup pasta,
and 1 tablespoon cheese

POINTS:  7

SELECTIONS:  1 Vegetables, 1/2 Lean Meat, 4 Starch

PER SERVING:  371 Calories, 4.5 g Total Fat, 1.5 g Saturated Fat,
5 mg Cholesterol, 636 mg Sodium, 67.6 g Total Carbohydrate,
5.4 g Dietary Fiber, 16.8 g Protein, 177 mg Calcium