Gratin of penne with vegetables

Ingredients
for penne gratin with vegetables
200 g penne
1 jar of white asparagus
2 eggplants
500 g of pure tomato sauce
100 g mushrooms in Paris
50 g of grated cheese lightened
4 slices bacon
1 onion
1 clove garlic
1 c. tablespoon of olive oil
Salt and pepper
Preparation
for penne gratin with vegetables
Preheat the oven th.5 (150 ° C).
Wash vegetables, cut the eggplant into small cubes, remove the mushrooms and chop up finely. Drain the asparagus well and cut into 2.
Crush the garlic and chop the onion.
Cut the bacon into small pieces.
In nonstick skillet, cook over low heat the chopped onion and crushed garlic for 3 minutes in olive oil. Then add the eggplant, mushrooms and bits of bacon to brown. Cook for 4 minutes.
Pour the tomato sauce and add the asparagus. Let cook over low heat, covered, for 3 min. Reserve the vegetables off the heat.
Boil a large pot of salted water, and immerse the pasta, let warm weather on the label. Drain in a colander, put the vegetables on the stove and add the pasta.
Finally, pour the mixture into a baking dish and cover with grated cheese. Bake for 20 minutes.
Here is a complete meal, satisfying and quite diet. It is rich in vegetables from the sun that will provide large amounts of vitamins (B vitamins and vitamin C in particular), minerals (potassium, magnesium and iron) and high in fiber. The pasta will provide energy through carbohydrates they contain. The bacon is a lean meat, as it contains about 4 g fat / 100g (most meats in brings more than 20 g / 100 g), it provides a small amount of protein but also high in salt! So eat in moderation. Finally, to keep the advantage of a balanced meal and light, have a light hand when you sprinkle of cheese