Ingredients Jump to Instructions ↓

  1. 8 oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)

  2. 2 tablespoons olive oil

  3. 1 1/2 cups frozen bell pepper and onion stir-fry

  4. 2 cups diced eggplant

  5. 1 small zucchini, diced

  6. 1/4 teaspoon salt

  7. 1 (15-oz.) can black beans, drained, rinsed

  8. 1 (14 1/2-oz.) can diced tomatoes with Italian-style herbs, undrained

  9. 1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese

  10. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.

  2. Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.

  3. Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.


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