Pasta Primavera (version II)
olive or salad oil
1. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook zucchini with 1/4 teaspoon salt until zucchini is tender-crisp; remove zucchini to bowl.
2 small zucchini (about 8 ounces each), cut into 1 1/2-inch chunks
1 medium-size eggplant (1 1/2 pounds), cut into 1-inch pieces
1 medium-size onion, diced
2 large yellow peppers, cut into 1-inch pieces
1 14 1/2-ounce can stewed tomatoes
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil leaves
1/2 teaspoon sugar
3/4 16-ounce package corkscrew or penne macaroni
1/4 cup grated parmesan cheese
2. In same skillet in 1 tablespoon hot olive or salad oil, cook eggplant, onion, and 1/2 teaspoon salt, stirring occasionally, until eggplant begins to brown slightly. Add yellow pepper and 1 tablespoon olive or salad oil and cook, stirring occasionally, until vegetables are golden.
3. Stir in stewed tomatoes, black pepper, basil, sugar, and 3/4 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally, until vegetables are tender. Stir in zucchini; heat through.
4. Meanwhile, prepare corkscrews as label directs, using 2 teaspoons salt in water; drain. To serve, toss corkscrews with vegetable mixture and Parmesan cheese.
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