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Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions.

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  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, about 4 minutes.

  • Stir in the zucchini, tomatoes, and sauce. Reduce heat to medium-low and simmer for 8 minutes.

  • Add the cooked pasta and toss to combine. Transfer to a bowl and sprinkle with the Parmesan.

Nutrition Facts

677 calories; fat 22g; saturated fat 5g; cholesterol 11mg; sodium 695mg; protein 23g; carbohydrates 105g; sugars 16g; fiber 14.5g; iron 5mg; calcium 201mg.
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