8 oz Spaghetti or Linguine — OR..
-Thin Spaghetti, uncooked 1/2 c Skim milk
1/4 c Egg substitute — OR…
1 lg Egg white
2 ts Olive or vegetable oil
1 lg Onion — coarsely chopped
2 c Peeled, diced eggplant
2 sm Zucchini or yellow squash
— diced 1 Red or green bell pepper
— diced 3 Garlic cloves — minced
14 1/2 oz Canned tomatoes
-(crushed or stewed) 3 tb Tomato paste
1/4 ts Hot red pepper flakes
1/4 c Chopped fresh basil — OR…
1 t -Dried basil
4 oz Pepperoni slices
— cut into quarters 1/4 c Grated Parmesan cheese
1/4 c Seasoned bread crumbs
-(Italian)
Prepare pasta according to package directions; drain. Toss hot pasta with milk and egg substitute. Coat a 13 x 9-inch baking dish with cooking spray. Add pasta, pressing into an even layer. In a large skillet, heat oil over medium-high heat. Add onion, eggplant, squash, bell pepper and garlic; mix well. Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once. Add tomatoes, tomato paste and hot red pepper flakes; mix well. Simmer uncovered 8 minutes, stirring occasionally. Remove from heat; stir in basil. Heat oven to 425 degrees F. Spoon vegetable mixture evenly over pasta. Layer pepperoni on top. Combine cheese and bread crumbs; sprinkle over vegetables. Bake 15 minutes or until heated through. Let stand 5 minutes before serving. Each serving provides: 490 Calories; 19.6 g Protein; 74.3 g Carbohydrates; 13 g Fat; 18.8 mg Cholesterol;
814 mg Sodium. Calories from Fat: 24%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)