- 6 cups water
- 1 pound whole-grain pasta
- 3 tablespoons olive oil (or avocado oil)
- 1 large onion, chopped
- 5 cloves garlic, finely chopped
- 2 medium green bell peppers, chopped
- 3 small zucchini, cubed
- 1 small eggplant, cubed
- 3 medium tomatoes, cubed
- 1⁄2 teaspoon pepper
- 2 teaspoons dried basil (or fresh basil for more flavor)
- 1/4 teaspoon garlic powder (optional for extra flavor)
- 1 cup reduced-fat Swiss cheese, shredded (or a smaller amount of regular cheese if preferred)
Directions:
1. Bring water to a boil in a large pot. Add pasta and cook until tender, about 10 minutes. Drain and set aside.
2. Heat oil in a skillet over medium heat. Add onion and garlic and sauté about 4 minutes.
3. Add bell pepper, zucchini, and eggplant. Cook about 10 minutes.
4. Stir in tomatoes and seasonings. Continue to cook another 3 minutes or until vegetables are crisp-tender.
5. Serve over pasta.
6. Top with Swiss cheese.
Tips:
All the vegetables in this recipe will surely help you meet your DASH goals. Try using half whole wheat and half regular pasta for a start or the whole wheat blend pasta for even more nutrients. Enjoy fresh fruit and yogurt for dessert.
