One Pot Pasta with Veggies

A delicious one-pot pasta with marinara sauce and fresh summer vegetables.

INGREDIENTS

-  Extra virgin olive oil -  Japanese or Chinese     Eggplant -  Red bell pepper -  Red pepper flakes -  Sea salt -  Garlic -  Zucchini -  Crimini mushrooms -  Alessi Casarecci pasta -  Water

INSTRUCTIONS

Heat olive oil in a large saute pan over medium heat. Add the eggplant, bell pepper, red pepper flakes, and salt and saute until just tender, about 5 minutes.

1:

You can cover the pan with a lid to get it going a little faster. Add the garlic, zucchini and mushrooms and saute another 3 minutes or until tender. Transfer vegetables to a bowl.

Add the dry pasta, water, and sauce to the same saute pan. Stir to combine and bring to a simmer.

2:

Cover simmer over low heat for 15 minutes, or until pasta is al dente, stirring occasionally. Stir in the capers. Top the pasta with the cooked vegetables and fresh basil.

More

CREAMY  PEACH SMOOTHIE

HOW TO  MAKE ACAI BOWLS

HOW TO MAKE A PITAYA BOWL AT HOME

recipes