With its Old World flavors and tempting aroma, this versatile dish is a big hit at potluck suppers. Depending on whether you use the main recipe or one of the variations, you can create an entrée, a one-dish meal, or a side dish from the same basic ingredients

　　

Ingredients

serves 4, heaping 1 3/4 cups per serving

　　2 14.5-ounce cans no-salt-added diced tomatoes, undrained

　　8 ounces zucchini, cut into 1/8-inch slices

　　8 ounces eggplant, diced

　　8 ounces presliced fresh button mushrooms

　　1 cup diced green bell pepper

　　1 tablespoon dried oregano, crumbled

　　1 teaspoon sugar

　　1/4 teaspoon salt and 1/4 teaspoon salt, divided use

　　6 ounces dried whole-grain penne pasta

　　1 tablespoon olive oil (extra-virgin preferred)

　　

Step 1

In a Dutch oven, stir together the tomatoes with liquid, zucchini, eggplant, mushrooms, bell pepper, oregano, sugar, and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender. Remove from the heat.

　　

Step 2

Meanwhile, prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.

　　

Step 3

Spoon the pasta onto plates. Stir the remaining 1/4 teaspoon salt into the tomato mixture. Spoon over the pasta. Drizzle with the oil.

　　

Italian Vegetable Stew

Step 4

Omit the pasta and oil. Reduce the salt to 1/4 teaspoon total. After the vegetables are cooked and the salt is added, top each portion with 1/4 cup shredded fat-free mozzarella cheese (4 ounces total).(serves 4, 1 1/2 cups per serving)

　　

Italian Vegetable Stew with Pasta

Step 5

Replace the zucchini with one 16-ounce can no-salt- added green beans, drained. Omit the oil. Prepare the pasta as directed. Drain well in a colander. Pour into a 12 x 8 x 2-inch broiler proof baking dish. Spoon the cooked vegetable mixture over the pasta, and top with 6 ounces shredded low-fat mozzarella cheese. In a preheated broiler, broil at least 5 inches from the heat for 2 to 3 minutes, or until the mozzarella is bubbly and beginning to lightly brown.(serves 4, 1 1/2 cups per serving)

　　

Italian Vegetables

Step 6

Omit the pasta and increase the oil to 2 tablespoons. After cooking the vegetables, remove from the heat. Stir in the oil and 1/4 teaspoon salt.(serves 12, 1/2 cup per serving)

　　

nutrition information

Step 7

(Per Serving)

　　

Step 8

Calories: 266

　　

Step 9

Total Fat: 5.0g

　　

Step 10

Saturated: 0.5g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 1.5g

　　

Step 13

Monounsaturated: 2.5g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 407mg

　　

Step 16

Carbohydrates: 49g

　　

Step 17

Fiber: 10g

　　

Step 18

Sugars: 13g

　　

Step 19

Protein: 12g

　　

Step 20

Dietary Exchanges

　　

Step 21

2 Starch

　　

Step 22

3 Vegetable

　　

Step 23

1/2 Fat

　　

Italian Vegetable Stew

Step 24

(Per Serving)

　　

Step 25

Calories: 134

　　

Step 26

Total Fat: 0.5g

　　

Step 27

Saturated: 0.0g

　　

Step 28

Trans: 0.0g

　　

Step 29

Polyunsaturated: 0.0g

　　

Step 30

Monounsaturated: 0.0g

　　

Step 31

Cholesterol: 5mg

　　

Step 32

Sodium: 448mg

　　

Step 33

Carbohydrates: 21g

　　

Step 34

Fiber: 8g

　　

Step 35

Sugars: 12g

　　

Step 36

Protein: 14g

　　

Step 37

Dietary Exchanges

　　

Step 38

4 Vegetable

　　

Step 39

1 1/2 Very Lean Meat

　　

Italian Vegetable Stew with Pasta

Step 40

(Per Serving)

　　

Step 41

Calories: 218

　　

Step 42

Total Fat: 3.5g

　　

Step 43

Saturated: 1.0g

　　

Step 44

Trans: 0.0g

　　

Step 45

Polyunsaturated: 0.5g

　　

Step 46

Monounsaturated: 0.5g

　　

Step 47

Cholesterol: 10mg

　　

Step 48

Sodium: 468mg

　　

Step 49

Carbohydrates: 35g

　　

Step 50

Fiber: 8g

　　

Step 51

Sugars: 9g

　　

Step 52

Protein: 15g

　　

Step 53

Dietary Exchanges

　　

Step 54

1 1/2 Starch

　　

Step 55

3 Vegetable

　　

Step 56

1/2 Fat

　　

Italian Vegetables

Step 57

(Per Serving)

　　

Step 58

Calories: 51

　　

Step 59

Total Fat: 2.5g

　　

Step 60

Saturated: 0.5g

　　

Step 61

Trans: 0.0g

　　

Step 62

Polyunsaturated: 0.5g

　　

Step 63

Monounsaturated: 1.5g

　　

Step 64

Cholesterol: 0mg

　　

Step 65

Sodium: 128mg

　　

Step 66

Carbohydrates: 7g

　　

Step 67

Fiber: 2g

　　

Step 68

Sugars: 4g

　　

Step 69

Protein: 2g

　　

Step 70

Dietary Exchanges

　　

Step 71

1 Vegetable

　　

Step 72

1/2 Fat

　　American Heart Association Quick & Easy Meals