Monday, February 5, 2007

Garden Pasta

1/4 cup whole-wheat pasta
2 teaspoons olive oil
1/2 cup diced eggplant
1/4 cup sliced button mushrooms
1 clove garlic, sliced
1/2 cup diced zucchini
1/2 cup sliced red pepper
2 teaspoons balsamic vinegar

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic, zucchini, red pepper, and vinegar. Cook 2 to 3 more minutes. Stir in the cooked pasta and transfer to a plate. Serve hot or cold.

Yield: Makes 1 serving

Garden Pasta :

No comments: