1/2 of recipe (about 2 1/4 cups): 323 calories, 4g fat (0g sat fat), 508mg sodium, 64.5g carbs, 12.5g fiber, 19.5g sugars, 13g protein -- PointsPlus® value 8* -- SmartPoints® value 7*

Veggies, pasta, and perfect portions -- this modern spin on a French classic is an obvious win.

20 minutes
Cook: 40 minutes

1 cup canned fire-roasted diced tomatoes, drained
1/2 cup tomato paste
1/4 cup finely chopped fresh basil
1 tsp. chopped garlic
1/8 tsp. red pepper flakes
1/8 tsp. each salt and black pepper
1 1/2 cups cubed eggplant
3/4 cup chopped red bell pepper
3/4 cup sliced and halved zucchini
3/4 cup roughly chopped onion
3 oz. (about 1 cup) uncooked high-fiber elbow macaroni
1/4 oz. (about 2 tsp.) chopped pine nuts

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a large bowl, combine drained tomatoes, tomato paste, basil, garlic, and seasonings. Mix until uniform. Add veggies, and stir to coat.

Distribute mixture onto the center of the foil, and cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 40 minutes, or until veggies are tender.

Meanwhile, in a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta, and transfer to the large bowl. Cover to keep warm.

Bring a skillet to medium-low heat. Cook and stir pine nuts until lightly browned and toasted, 2 – 3 minutes.

Cut packet to release steam before opening entirely. Transfer contents to the bowl of pasta. Mix well, and sprinkle with toasted pine nuts.


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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