Rigatoni With Vegetables Recipe

Rigatoni With Vegetables Recipe Ingredients :

vegetable cooking spray
2 tsp garlic-flavored olive oil
1 eggplant, (about 1 lb.), - peeled and cubed
2 medium zucchini, cubed
10 oz fresh mushrooms, diced
1 medium onion, diced
1/2 tsp salt
1/4 tsp freshly ground pepper
2 cup prepared marinara sauce
1/2 lb rigatoni, cooked according to - package directions
1/4 cup freshly grated parmesan cheese
1 cup shredded reduced-fat mozzarella che
fresh rosemary sprigs, if desired

Rigatoni With Vegetables Recipe Instructions :

1. Heat oven to 450øF. Lightly coat 2 jelly-roll pans with vegetable
cooking spray. Drizzle oil over eggplant, zucchini, mushrooms and onion;
toss. Arrange vegetables on both pans. Sprinkle with salt and pepper.
Roast 30 minutes, until vegetables are !
tender.

2. Reduce oven temperature to 400øF. Spread 1/2 cup sauce over bottom of
13x9-inch baking dish. Combine pasta, vegetables, 1 cup sauce and Parmesan
in bowl. Spoon into prepared dish. Spread remaining 1/2 cup sauce over
top and sprinkle with mozzarella !
cheese. Bake 20 to 25 minutes, until bubbly. Garnish with rosemary.

Per Serving Daily Goal Calories 380 2,000 (F), 2,500 (M) Total Fat 11.5 g
60 g or less (F), 70 g or less (M) Saturated Fat 3 g 20 g or less (F), 23 g
or less (M) Cholesterol 10 mg 300 mg or less Sodium 1,361 mg 2,400 mg or
less Carbohydrates 55 g 250 g or m!
ore Protein 17 g 55 g to 90 g Calcium 301 mg 1,000 mg

Notes: Budget Recipe Of The Month A robust baked pasta bursting with flavor
sounds too good to be on a diet menu! But this rigatoni with roasted
vegetables is light enough to fit in.

Prep time: 45 minutes Baking time: 20 to 25 minutes Easy, low-fat,
low-calorie

Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/11/98





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Contributor: LHJ ONLINE http://www.lhj.com

Preparation Time: 0:00

6 : Servings