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Pasta Primavera

  • 540calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Olive or salad oil

  2. 2 small (8 ounces each) zucchini , cut into 1 1/2-inch chunks

  3. 3 1/2 teaspoon(s) salt

  4. 1 medium (1 1/2-pound)

  5. eggplant , cut into 1-inch pieces

  6. 1 medium onion , diced

  7. 2 large yellow peppers , cut into 1-inch pieces

  8. 1 can(s) (14 1/2-ounce)

  9. stewed tomatoes

  10. 1/2 teaspoon(s) ground black pepper

  11. 1/2 teaspoon(s) dried basil leaves

  12. 1/2 teaspoon(s) sugar

  13. 12 ounce(s) corkscrew or penne macaroni

  14. 1/4 cup(s) grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook zucchini with 1/4 teaspoon salt until zucchini is tender-crisp; remove zucchini to bowl.

  2. In same skillet in 1 tablespoon hot olive or salad oil, cook eggplant, onion, and 1/2 teaspoon salt, stirring occasionally, until eggplant begins to brown slightly. Add yellow pepper and 1 tablespoon olive or salad oil and cook, stirring occasionally, until vegetables are golden.

  3. Stir in stewed tomatoes, black pepper, basil, sugar, and 3/4 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally, until vegetables are tender. Stir in zucchini; heat through.

  4. Meanwhile, prepare corkscrews as label directs, using 2 teaspoons salt in water; drain. To serve, toss corkscrews with vegetable mixture and Parmesan cheese.

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