Weeknight Pasta with Zucchini, Eggplant, and Peppers

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

1. Set a large pot of salted water over high heat and bring it to a boil, using 1 Tbsp salt for 2 quarts of water. While that comes up to temperature, get the vegetables ready.
2. When the water is boiling, stir in the pasta. Plan on about 10 minutes, though the package directions are the best guide. Leave the pot uncovered and keep the water bubbling briskly.
3. As the pasta cooks, start the vegetables so everything finishes close together. Warm 2 Tbsp of the olive oil in a large skillet over medium high heat, then add the carrots and onions. Cook for about 5 minutes, just until the onions start to relax and soften.
4. Add the zucchini, eggplant, and bell pepper to the skillet with the carrots and onions. Continue cooking over medium high to high heat for another 3 to 4 minutes, until the vegetables are barely tender.
5. Season the vegetables with a little salt as they cook.
6. Stir in the garlic and cook for another 30 seconds. Turn off the heat, but leave the skillet sitting on the burner.
7. In a small bowl, loosen 1/2 cup of tomato sauce, spaghetti sauce, or marinara sauce with 1/2 cup of the pasta water.
8. Pour the thinned sauce into the skillet with the vegetables and stir to coat. Add the Italian seasoning and pepper. If you’re using a prepared spaghetti or marinara sauce that already has plenty of seasoning, you may want less Italian seasoning, perhaps only 1/2 teaspoon.
9. Taste and add salt as needed.
10. When the pasta is ready, tender but still a little firm, drain it and transfer it straight into the skillet with the vegetables. Taste again and adjust the seasoning. Add more sauce if it needs it.
11. Fold in the cherry tomatoes and the thinly sliced basil gently.
12. Serve with freshly grated Parmesan, if you like.