Sundried Tomato Basil Pasta Primavera

July 27, 2016
Serves 4 People
Prep time
Cook Time

Enjoy the flavors of springtime in Italy with this easy vegetarian pasta dish.


  • 1 pkg (11 oz/312 g)
    Sundried Tomato Basil Penne
  • 1 Tablespoon
    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)
  • 8 Ounces
    Shrimp (Optional)


  1. In large deep skillet, heat oil over medium-high heat.

  2. Sauté eggplant, red onion, red pepper and zucchini for about 5 minutes or until softened.

  3. Add 4 cups water and penne.

  4. Simmer, uncovered, for 20 to 25 minutes or until pasta is tender.

  5. For added protein, stir 8 oz of raw, peeled, deveined shrimp into pasta 5 minutes before end of cooking time if desired.

  6. To serve, top with goat cheese (if using).

Nutrition: Per Serving: Calories 320, Fat 6g, Cholesterol 15mg, Sodium 650mg, Carbohydrate 51g, Fiber 8g, Sugars 5g, Protein 15g