Zucchini and Eggplant Pasta

(8 votes)

2 stalks green onions
1 small zucchini sliced or 1 cup
1 small eggplant sliced and salted or 1 1/2 cup
1 medium tomato diced
4 tablespoons of olive oil
1 garlic clove chopped
salt and pepper to taste
4 leaves of fresh basil or 1/2 teaspoon dried basil
1 tablespoon of butter
2 tablespoons grated parmesan cheese
11 ounces of pasta (rotini or penne preferred) cooked and drained

In a large pot bring 1 gallon of salted water to a boil.

Clean and chop onions.

Clean and slice zucchini.

Clean, slice and salt eggplant.

Clean and dice tomatoes.

Add pasta to boiling water.

Heat olive oil in non stick frying pan.

Add chopped garlic and cook until browned.

Toss in green onions, eggplant and zucchini.

Add salt and pepper to taste.

Add in tomatoes and basil.

Simmer for 5 minutes or until vegetables are tender.

Drain cooked pasta.

Remove vegetables from heat.

Toss cooked pasta with butter.

Add vegetable mixture and top with grated parmesan cheese.

Toss and serve.


Makes 4 Servings


Comments:

This was not a very good recipe. I wont be making it again.
Anonymous, Location not stated.

When are zucchini or eggplant ever cooked in five minutes?! Maybe in about 15-20 they'll be tender.
Jeff, Los Angeles


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