Penne with Summer Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
This recipe takes advantage of some of summer's best produce to create a light but filling pasta dish.
Ingredients
- 3 lb. cherry or grape tomatoes
- 10 clove garlic
- 8 sprig fresh thyme
- 5 tbsp. olive oil
- kosher salt
- Pepper
- 8 oz. penne
- 1 small thin eggplant
- 1 small squash
- 1 small zucchini
- 6 oz. bocconcini (small fresh mozzarella balls)
- 1/2 c. torn fresh basil
Instructions
- Heat oven to 275 degrees F.
- On a large rimmed baking sheet, gently toss the tomatoes and garlic with the olive oil, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Roast until the tomatoes have reduced a quarter in size and are just beginning to dry around the edges, 2 to 2 1/2 hours.
- Cook penne according to package directions.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and cook, tossing occasionally, for 2 minutes.
- Add 1 each small squash and zucchini, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until the vegetables are just tender, about 3 minutes more.
- Toss with the pasta, 2 1/2 cups roasted tomatoes, bocconcini, and fresh basil.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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