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One-Pan Harvest Pasta
- Makes: 4 servings
- Yield: 7 cups
14 mins to 20 mins
This hearty recipe is perfect as the weather cools and you're starting to crave cozier foods. Use fresh veggies from your garden if you can, but store-bought produce works fine too.
small eggplant, cut into 1-inch pieces (4 cups)
medium zucchini, coarsely chopped (2 cups)
tomatoes or 4 roma tomatoes, coarsely chopped (1 cup)
chopped red onion
cloves garlic, minced
cannellini beans (white kidney beans), rinsed and drained
reduced-sodium chicken broth
dried whole grain elbow macaroni
crushed red pepper
Ground black pepper (optional)
Snipped fresh basil
Grated Parmesan cheese
In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7 to 10 minutes or until vegetables are almost tender, stirring occasionally.
Add beans, broth, pasta and crushed red pepper. 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.
- If you don't like eggplant, increase the other vegetables or substitute an equal volume of chopped or sliced mushrooms.
(One-Pan Harvest Pasta)
Servings Per Recipe 4, iron (mg) 3, sugar (g) 7, calcium (mg) 173, Potassium (mg) 568, vit. A (IU) 674, pro. (g) 16, Polyunsaturated fat (g) 5, Thiamin (mg) 0, carb. (g) 52, vit. C (mg) 20, fiber (g) 14, Niacin (mg) 2, Trans fatty acid (g) 0, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 10, Folate (µg) 45, chol. (mg) 4, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 2, sodium (mg) 628, Monounsaturated fat (g) 2, cal. (kcal) 357