Fall vegetable pasta with zucchini, eggplant & green beans
This fall pasta dish is loaded with fresh vegetables to help you use up your harvest or just add a nice vegetarian option to your meal planning.
Ingredients
Units Scale
- 8 ounces pasta
- 2 tablespoons olive oil
- 1 small onion or scallion
- 1 medium eggplant, cut into 1-inch pieces
- 1 medium zucchini, sliced
- 1 fistful fresh green beans, ends trimmed and cut to bite-size pieces
- 1 1/2 cup fresh tomatoes, chopped or 1 can tomatoes
- Salt & pepper, to taste
- 1 small chili pepper, diced (add more or less to your taste)
- Shredded Parmesan to top
Instructions
- Cook pasta according to instructions on the package.
- Bring small pot of water to boil and cook green beans in it for 10 minutes or until tender.
- Heat olive oil in pan until medium-high heat. Add onion, eggplant and zucchini and saute until onion is translucent and other vegetables have softened.
- Add tomatoes and stir together, cooking until tomatoes have released their juice. Add diced chili pepper, salt and pepper.
- Add green beans and pasta when finished cooking. Toss all ingredients together and top with Parmesan.
Notes
If you don’t have enough of a tomato flavor from your fresh tomatoes, add more chopped tomatoes if you have them or a tablespoon or two of tomato paste.
Nutrition
- Serving Size: 2