Summer Eggplant Pasta with Vodka Marinara

Name: Summer Eggplant Pasta with Vodka Marinara Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 cup Trader giottos vodka marinara (by LMWST36); 4 tbsp Parmesan Cheese grated; 0.5 cup cheese Kroger Shredded Low moisture part skim mozzarella cheese; 8 serving pasta Barilla Farfalle pasta; 4 cup cubes Eggplant fresh; 2 cup sliced Zucchini; 2 cup chopped Onions raw; 2 cup sliced Summer Squash; 2 cup chopped Peppers sweet red fresh; 2 tbsp Extra Virgin Olive Oil

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 cup Trader giottos vodka marinara (by LMWST36) 4 tbsp Parmesan Cheese, grated 0.5 cup cheese, Kroger Shredded Low moisture part skim mozzarella cheese 8 serving pasta, Barilla Farfalle pasta 4 cup, cubes Eggplant, fresh 2 cup, sliced Zucchini 2 cup, chopped Onions, raw 2 cup, sliced Summer Squash 2 cup, chopped Peppers, sweet, red, fresh 2 tbsp Extra Virgin Olive Oil

Directions

Put large pan or pot on high heat with olive oil. Add each veg as you chop them, longer-cooking ones first, in this order: eggplant, onion, zucchini, summer squash, pepper. Stir with each addition; browning adds flavor, burning doesn't. Pour in jar of vodka marinara and stir well. Reduce heat to med-low and simmer about so minutes until eggplant is done (softened all the way through). While this simmers, put pot of water to heat for pasta. Cook to al dente (around 9 minutes) and drain. I use a 14" nonstick skillet, so I can stir the cooked pasta into the rest of it. Top with cheeses.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CRITTEROLOGIST.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 472.1
Total Fat: 11.7 g
Cholesterol: 7.6 mg
Sodium: 525.5 mg
Total Carbs: 78.9 g
Dietary Fiber: 8.6 g
Protein: 17.8 g

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