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Easy Pasta Primavera

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Ingredients
  Eggplant 1 , peeled and cut into small sticks
  Mushrooms 1⁄2 Pound, sliced
  Carrots 2 Medium, peeled
  Garlic 5 Clove (25 gm), minced
  Olive oil 3 Tablespoon
  Zucchini 2 Medium, shredded
  Dried oregano leaves 1 Teaspoon
  Dried basil leaves 1 Teaspoon
  Tomato 1 Large, cut into wedges
  Water 2 Tablespoon
  Uncooked spaghetti/Thin pasta 12 Ounce, cooked and drained
  Romano cheese 1 Cup (16 tbs), grated
Directions

MAKING
1) In a large skillet, over high heat, heat oil and sauté eggplant, mushrooms, carrots and garlic for 2 minutes.
2) Add in zucchini, oregano and basil and sauté for 1 minute longer.
3) Cover the skillet after adding tomato wedges and water and steam for 2 minutes.

SERVING
4) Sprinkle grated Romano cheese and serve at once over hot pasta.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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4.157895
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 596 Calories from Fat 180

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 6 g29.9%

Trans Fat 0 g

Cholesterol 26 mg8.7%

Sodium 338.5 mg14.1%

Total Carbohydrates 81 g26.9%

Dietary Fiber 10.1 g40.3%

Sugars 10.5 g

Protein 24 g47.1%

Vitamin A 119.6% Vitamin C 48.2%

Calcium 36.1% Iron 13.6%

*Based on a 2000 Calorie diet

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Easy Pasta Primavera Recipe