Bowtie Pasta with Italian Garden Vegetables
This simple and hearty Italian family recipe is perfect for fall get-togethers.
Prep Time: 10 minCook Time: 25 min
Serves 4
Ingredients
- 12 ounces Ronco Bowtie
- 2 tablespoons olive oil
- 4 cups peeled and cubed eggplant
- 2 medium zucchini, cubed
- 1 teaspoon minced garlic
- 1 (14-1/2 ounce) can stewed tomatoes, undrained
- 1 teaspoon Italian seasoning
- Grated Parmesan cheese
Directions
- Cook and drain pasta according to package directions.
- Heat oil in large, non-stick skillet over medium-high heat.
- Cook and stir eggplant, zucchini and garlic until tender.
- Add tomatoes and Italian seasoning. Bring to a boil.
- Reduce heat. Let simmer for 15 minutes. Add bowtie pasta. Heat through.
- Serve immediately with Parmesan cheese.
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