Garden Penne Recipe

Name: Garden Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons reduced-sodium chicken broth or 2 tablespoons reduced-sodium vegetable broth; 1 medium onion, diced; 2 medium eggplants, unpeeled and julienned; 2 medium zucchini, unpeeled and julienned; 1 medium red pepper, diced; 1 medium green pepper, diced; 5 cloves garlic, crushed; 3 cups canned plum tomatoes or 3 cups fresh plum tomatoes, diced plus juice; ¼ cup evaporated skim milk; 12 bunch fresh basil; ⅓ teaspoon salt (or to taste); ⅛ teaspoon pepper (or to taste); 12 ounces penne pasta; ½ cup freshly grated parmesan cheese (optional)

Servings: persons

2 tablespoons reduced-sodium chicken broth or 2 tablespoons reduced-sodium vegetable broth
1 medium onion, diced
2 medium eggplants, unpeeled and julienned
2 medium zucchini, unpeeled and julienned
1 medium red pepper, diced
1 medium green pepper, diced
5 cloves garlic, crushed
3 cups canned plum tomatoes or 3 cups fresh plum tomatoes, diced plus juice
¼ cup evaporated skim milk
12 bunch fresh basil
⅓ teaspoon salt (or to taste)
⅛ teaspoon pepper (or to taste)
12 ounces penne pasta
½ cup freshly grated parmesan cheese (optional)

1
Saute onion and garlic in chicken or vegetable broth for 5 minutes until transparent.
2
Wash and dry julienne strips of eggplant and zucchini.
3
Add eggplant and zucchini to garlic/onion mixture.
4
Add more stock if necessary.
5
Saute for 8 minutes.
6
Add diced pepper and tomatoes plus juice.
7
Mix together and saute for 3 minutes.
8
Add 1/2 cup of the evaporated skim milk.
9
This will add a pinkish color to the sauce.
10
Use the remaining half of the milk if sauce needs more liquid or color, whichever you prefer.
11
Spoon sauce over hot, al dente penne pasta.
12
Sprinkle with basil, salt, black pepper and freshly grated parmesan cheese.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons reduced-sodium chicken broth or 2 tablespoons reduced-sodium vegetable broth, 1 medium onion, diced, 2 medium eggplants, unpeeled and julienned, 2 medium zucchini, unpeeled and julienned, and more.

Yes, Garden Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions