Enjoy the flavors of springtime in Italy with this easy vegetarian pasta dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
1 pkg (11 oz/312 g) Sundried Tomato Basil Penne
1 tbsp olive oil
1/2 cup chopped eggplant
1/2 cup chopped red onion
1/2 cup chopped red pepper
1/2 cup chopped zucchini
1/4 cup crumbled goat cheese (optional)
In large deep skillet, heat oil over medium-high heat; sauté eggplant, red onion, red pepper and zucchini for about 5 minutes or until softened.
Add 4 cups water and penne; simmer, uncovered, for 20 to 25 minutes or until pasta is tender. To serve, top with goat cheese (if using).
Tip: For added protein, stir 8 oz of raw, peeled, deveined shrimp into pasta 5 minutes before end of cooking time.
Per 1/4 recipe