Prep Time: 20 min. • Cook Time: 35 min.
Cut the peppers, zucchini, and eggplant all into one-inch cubes. Julienne the basil. Peel and chop the garlic.
Heat oil in a pot on medium. Add the eggplant and cook 5 minutes, then add the peppers, zucchini, and garlic. Cook for another 5 minutes. Add the diced tomatoes, tomato sauce, 2 cups of water, and the pasta. Once it comes to a boil, lower to a simmer and cook for 25 minutes, stirring frequently.
Once liquid has absorbed and pasta is tender, garnish with Parmesan and basil.
Approximate Nutritional Information (Per serving):
Calories 440, Fat 7g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 640mg, Total Carbohydrate 78g, Fiber 6g, Sugars 12g, Protein 16g
Vegetarian, Dietitian Pick
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free