Savory, cheesy, hot baked goodness ! This pasta and veggie dish has just enough spice and everything is right. The mixture of cheeses is awesome and when you add in all the veggies. This becomes a super nutritious, healthy meal.

Italian Veggies and Pasta

4 servings
390 calories per serving

8 oz. uncooked FiberGourmet rotini (with regular pasta, add 80 calories per serving)
3 c diced, peeled eggplant
1 c thinly sliced zucchini
1 c chopped green pepper
3 garlic cloves, minced
½ t garlic powder
½ t onion powder
½ t basil flakes
½ t oregano flakes
Salt and pepper to taste
14.5 oz. can diced tomatoes, undrained
8 oz. spicy tomato sauce
4 oz. shredded mozzarella cheese
2 oz. shredded gruyere cheese
2 T grated parmesan cheese
Pam

Cook pasta according to package instructions. Drain, cover and keep warm. In a Dutch oven or large skillet combine eggplant, zucchini, pepper, garlic, seasonings, tomato sauce and tomatoes. Bring to a boil and then reduce heat and cover and simmer 20 minutes. Spray a 9×13 pan with Pam and spoon in pasta then sprinkle with parm and pour over the veggie mix. Sprinkle with mozzarella and gruyere cheeses. Broil 1-2 minutes or until cheese is melted.