Solange's Zucchini And Eggplant Pasta
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- 1/2 lb multigrain whole wheat penne
- 3 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves
- 1 small eggplant
- 1 medium zucchini
- 3 large tomatoes
- 2 teaspoons oregano
- salt
- 15 basil leaves, shredded
Recipe
- 1 cook the pasta. peel and cube eggplant, zucchini, and tomatoes. saute onions in olive oil. when they become soft add garlic, stirring so not to burn.
- 2 add tomatoes, zucchini, and eggplant. add oregano and salt. put a lid on the skillet and let it cook until veggies are tender and cooked and most liquid has evaporated. once pasta is cooked, throw it in the skillet and toss.
- 3 add and mix the shredded basil leaves in the pasta mixture. if you feel the sauce is too dry you can add a bit of the pasta water to moisten the sauce. serve with parmesan cheese.
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