“I roast the veggies while the pasta cooks, making this a quick dish.” This meal-in-one blends rustic comfort with fresh flavors. Trisha Kruse - Eagle, Idaho Skip links
Servings:8 | Calories:402 | Total Fat:12g | Chol:39mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 3g
15 %
Total Carb 59g
20 %
Fiber 11g
44 %
Sugars 8g
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Cholesterol 39mg
13 %
Sodium 377mg
16 %
Protein 19g
38 %
Calories:
50% Penne pasta
24% Lean ground beef
17% Others combined
7% Olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 package (16 ounces) penne pasta 1 small eggplant, peeled and cut into 1 inch pieces 1 medium zucchini, cut into 1/4 inch slices 1 medium yellow summer squash, cut into 1/4 inch slices 1 cup chopped onion 2 tablespoons olive oil 2 teaspoons minced garlic 1 teaspoon salt 1/2 teaspoon pepper 1 pound lean ground beef (90% lean) 1 can (28 ounces) tomato puree 1 tablespoon Italian seasoning 1 tablespoon brown sugar 8 teaspoons grated Parmesan cheese
Directions : View recipe directions on tasteofhome.com
