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  Uncooked penne pasta 6 Ounce
  Extra-virgin olive oil 2 Tablespoon, divided
  Garlic 4 Clove (20 gm), minced
  Whole fresh mushrooms 1⁄2 Pound, cut into quarters
  Diced eggplant 2 Cup (32 tbs)
  Zucchini 1⁄2 Cup (8 tbs), cut into matchstick-size strips
  Green bell pepper 1 , cut into 1 inch pieces
  Chopped onion 1 Cup (16 tbs)
  Dried basil leaves 1 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon (Or To Taste)
  Black pepper 1⁄8 Teaspoon
  Plum tomatoes 4 , cut into quarters and seeded
  Capers 3 Tablespoon, well drained
  Provolone cheese 3 Ounce, shredded
  Grated parmesan cheese 1⁄4 Cup (4 tbs), divided

1. Cook pasta according to package directions.
2. Meanwhile, place 1 tablespoon oil in large nonstick skillet or wok. Heat over medium-high heat 1 minute. Add garlic; cook 1 minute. Add mushrooms, eggplant, zucchini, bell pepper, onion, basil, salt and black pepper. Cook 15 minutes or until eggplant is tender.
3. Gently stir in tomatoes and capers, if desired. Reduce heat; cover tightly and simmer 5 minutes.
4. Remove skillet from heat; toss with remaining 1 tablespoon oil, provolone cheese and 2 tablespoons Parmesan cheese.
5. Place cooked pasta on serving platter. Spoon vegetable mixture over pasta and top with remaining 2 tablespoons Parmesan cheese.

Recipe Summary

Side Dish
Stir Fried

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Two Cheese Mediterranean Stir Fry Recipe