This dish is obviously quite good....that's a lot of cheese! I lightened up this recipe by using light butter and reduced-calorie shredded Mozzarella, but next time I will use 1/4 cup of it per serving since there are only 4 servings total in this dish. That will reduce the overall points, which I'll note the next time I make this.
Ingredients:
4 oz. uncooked bow tie pasta
1/4 c. light butter
1 tsp. minced fresh garlic
1 medium zucchini, cut into 1/2" pieces
1 small eggplant, cut into 1/2" pieces
1 medium red onion, cut into eighths
1 tsp. basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 c. (6 oz.) shredded reduced-fat Mozzarella cheese
Instructions:
Cook pasta according to package directions and drain. In 10" skillet, melt butter until sizzling and stir in garlic. Stir in remaining ingredients except pasta and cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (about 4 to 6 minutes). Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Serve immediately.
YIELDS: 4 servings
SERVING SIZE: 1/4 of dish
POINTS: 8 Smart Points or 5.25 WP
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