One-Pan Harvest Pasta

Pin It

Now that all the vegetables are coming in, I was excited to find this recipe in Midwest Living magazine. It makes use of a lot of what is ripe in our garden...eggplant, zucchini, tomatoes, basil... It's one of those dishes where you cook everything in one, including the pasta.

Prep 20 mins. cook time14 mins.

Ingredients
2 Tbs. olive oil
1 small eggplant, cut into 1-inch pieces (4 cups)
1 medium zucchini, coarsely chopped (2 cups)
2 tomatoes or 4 roma tomatoes, coarsely chopped (1to1&1/2 cup)
1/3 cup chopped red onion (I would use 2/3 to 3/4 cups)
2 cloves of garlic, minced ( I would use 3)
1 19-oz. can cannellini beans (white kidney beans) rinsed and drained
1& 3/4 cups chicken broth
1 cup uncooked whole wheat pasta (regular pasta is fine)
1/2 tsp. crushed red pepper (I used about 1/2 Tbs. diced jalapeno pepper because we have some in our garden)
Salt and freshly ground pepper to taste
Snipped fresh basil
Freshly grated Parmesan cheese (I used plenty)

Directions 

1. In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic (and jalapeno if you're not using red pepper). Cook, uncovered 7 to 10 minutes or until almost tender, stirring occasionally.

 

2. Add beans, broth, pasta and crushed red pepper (if not using jalapeno). Bring to boiling, reduce heat. Cover and  simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper, serve topped with basil and Parmesan cheese.

Makes 4 servings

Nutritional facts per serving:

357 cal, 10 g fat, 4 mg chol, 52 g carbo, 14 g fiber 16 g pro.