Vegetable Pasta

Warm your vegetables in a skillet or in the microwave. If you prefer to cook them for a softer texture, use a skillet and stir them until they are soft or slightly browned.

Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup chopped eggplant
  • 1 zucchini, sliced
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium yellow bell pepper, seeded and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tsp. fresh rosemary
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 lb. spaghetti, cooked

Directions

  • Heat oil in a large skillet over medium heat. Add the eggplant and fry until soft and brown. Add the garlic, zucchini, red, and yellow peppers. Sauté for two minutes. Stir in rosemary, salt, and pepper.
  • Pour mixture over spaghetti and toss to combine.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup chopped eggplant
  • 1 zucchini, sliced
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium yellow bell pepper, seeded and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tsp. fresh rosemary
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 lb. spaghetti, cooked

Directions

  • Heat oil in a large skillet over medium heat. Add the eggplant and fry until soft and brown. Add the garlic, zucchini, red, and yellow peppers. Sauté for two minutes. Stir in rosemary, salt, and pepper.
  • Pour mixture over spaghetti and toss to combine.

Nutrition Information

Nutrition Information
Amount per serving
Calories430
Total Fat7g
Saturated Fat1.5g
Cholesterol0mg
Sodium100mg
Total Carbohydrate79g
Dietary Fiber5g
Sugars6g
Protein8g