Easy Pasta Primavera

Easy Pasta Primavera
Author: 
Recipe type: Side Dishes – Carbs
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This quick and easy recipe that features the bounty of the summer garden. It’s packed with vitamins and flavor. Quick to prepare; Vegetarian or Vegan if you omit the cheese garnish; Low Fat; Low Sodium; High Fiber.
Ingredients
  • 1 eggplant, peeled and cut into Small sticks
  • ½ lb fresh mushrooms, sliced
  • 2 medium carrots, peeled and sliced diagonally
  • 3 to 5 cloves fresh garlic, minced
  • 2 medium zucchini, shredded
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried basil, crushed
  • 1 large tomato, cut into wedges
  • 2 tablespoon water
  • 12 oz spaghetti or other thin pasta, hot cooked and drained
  • Grated Romano cheese
Instructions
  1. In a large skillet, stir-fry eggplant, mushrooms, carrots and garlic in oil over high heat for 2 minutes.
  2. Stir in zucchini, oregano and basil; stir-fry 1 minute more.
  3. Add tomato wedges and water; cover and steam 2 minutes.
  4. Serve over hot pasta; top with grated Romano cheese.
Notes
Cooking time includes cooking pasta.
Nutrition Information
Calories: 406 Fat: 3g Saturated fat: 0.4g Unsaturated fat: 1.2g Carbohydrates: 82.1g Sodium: 29.7mg Fiber: 8.5g Protein: 16g