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Weeknight Pasta with Zucchini, Eggplant, and Peppers

Weeknight Pasta with Zucchini, Eggplant, and Peppers
  • Category

    Side Dish

  • Cusine

    Italian

Ingredients

1/2 pound fusilli pasta

2 tablespoons extra virgin olive oil

1 carrot, peeled and cut into 2x1/2-inch strips

1/2 red onion, sliced into 1/4-inch slices

1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices

1/2 small eggplant, sliced into 1/4-inch by 1-inch slices

1/2 bell pepper, any color, cut into thin strips

Salt

1 clove garlic, minced

1/2 cup of tomato sauce

1 teaspoon Italian seasoning

1/8 teaspoon black pepper

1 pint of cherry tomatoes, halved

6 basil leaves, thinly sliced

Grated Parmesan optional

Directions

Bring a large pot of salted water to a boil . While the water is heating, prep the vegetables. Once the water is boiling, add the pasta to the water. The pasta should take about 10 minutes to cook . Cook uncovered at a vigorous boil. You'll cook the vegetables while the pasta is cooking so they get done about the same time.

Heat 2 Tbsp of the olive oil in a large skillet on medium high heat. Add the carrots and onions. Cook for about 5 minutes, until the onions begin to soften.

Add the zucchini, eggplant, and bell pepper to the pan with the onions and carrots. Cook for another 3 to 4 minutes on medium high to high heat, until the vegetables are just barely cooked through. Sprinkle with vegetables with a little salt while cooking. Add the garlic and cook another 30 seconds. Turn off the heat, but let pan stay on the burner.

Thin 1/2 cup of tomato sauce with 1/2 cup of the pasta water in a small bowl. Stir the sauce into the vegetables. Stir in the Italian seasoning and pepper. Add salt to taste.

Once the pasta is ready—cooked but still a bit firm, or al dente—drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes and thinly sliced basil. Serve with some freshly grated Parmesan, if you like.