Pasta Primavera

3 cloves fresh garlic, minced
2 carrots, peeled, sliced diagonally
1/2 pound fresh mushrooms, sliced
1 eggplant, peeled, cut into small sticks
3 tablespoons olive oil
2 medium zucchini, shredded
1 teaspoon oregano
1 teaspoon basil
1 tomato, cut into wedges
12 ounces perciatelli pasta or spaghetti, cooked
freshly grated romano cheese

Stir-fry garlic, carrots, mushrooms and eggplant in olive oil over high heat 2 minutes. Stir in zucchini and seasonings; stir-fry 1 minute longer. Add tomato wedges and 2 tablespoons water; cover and steam 2 minutes. Serve over warm cooked pasta topped with grated Romano cheese.



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