Penne con Verdure

Chefs Vincent and Joseph GismondiArturo's RistoranteBoca Raton, Florida

Serves 4

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons chopped onion

5 vine-ripened tomatoes, peeled, seeded, and chopped

Salt and freshly ground pepper to taste

4 fresh basil leaves, coarsely chopped

1 eggplant, diced

1 zucchini, diced

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

12 asparagus, trimmed and diced

6 fresh mushrooms, sliced

1 pound penne

Freshly grated Parmesan cheese for serving

In a medium skillet, sauté the garlic and onion until the garlic is golden in color. Add the tomatoes and simmer for 5 minutes. Add the basil. Remove the pan from the heat. In a large skillet sauté the 6 vegetables in oil until crisp-tender. Add the tomatoes, salt, and freshly ground pepper and set aside.

In a large pot of boiling salted water, cook the penne until al dente. Drain the pasta and add it to the sauce. Cook for 2 minutes, tossing to combine, and serve at once with grated Parmesan cheese.

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