Easy Pasta Primavera
|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|
|Uncooked spaghetti/Thin pasta||12 Ounce, cooked and drained|
|Romano cheese||1 Cup (16 tbs), grated|
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.
4) Sprinkle grated Romano cheese and serve at once over hot pasta.