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.
Amount per serving | |
---|---|
Calories | 430 |
Total Fat | 7g |
Saturated Fat | 1.5g |
Cholesterol | 0mg |
Sodium | 100mg |
Total Carbohydrate | 79g |
Dietary Fiber | 5g |
Sugars | 6g |
Protein | 8g |
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
Amount per serving | |
---|---|
Calories | 430 |
Total Fat | 7g |
Saturated Fat | 1.5g |
Cholesterol | 0mg |
Sodium | 100mg |
Total Carbohydrate | 79g |
Dietary Fiber | 5g |
Sugars | 6g |
Protein | 8g |