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Easy Pasta Primavera

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/kyopia/8226676764/">Image Credit</a></p>
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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