Penne Primavera

Ingredients

• 2 c cooked whole wheat or brown rice penne pasta
• 3/4 c eggplant, diced
• 3/4 c artichoke, asparagus, bell peppers, zucchini or whatever is seasonal and looks good.
• 1/2 c green peas
• 1 medium carrot, thinly sliced
• 8-10 medium white mushrooms, sliced
• 1/2 medium red onion, thinly sliced
• 2 large cloves of garlic, minced
• 2 Roma tomatoes, diced
• 2 T butter
• 1/3 c white wine
• 1 T nonfat/reduced fat milk
• 1/2 t salt
• Plenty of freshly ground black pepper
• 1/2 t dried basil
• 1/2 t dried rosemary
• 1/4 t dried oregano
• Grated parmesan cheese, for garnish

Directions

Melt the butter in a large skillet and add the garlic; cook until the garlic becomes fragrant. Add the carrots, broccoli and cauliflower florets and sauté until they become slightly tender. Add the mushrooms and peas, and sauté for about 1-2 minutes. Add the sliced onions, tomatoes, herbs, salt, pepper, milk and the wine and allow to cook over medium heat for another 2 minutes. Finally, add the cooked penne pasta and cook for 2-3 minutes more, or until everything is warmed through and well-combined.

Serve generous amounts on medium plates, garnish with the grated parmesan and more fresh ground pepper if desired, and enjoy!

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