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.
  1. Cook pasta according to instructions on the package.
  2. Bring small pot of water to boil and cook green beans in it for 10 minutes or until tender.
  3. 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.
  4. Add tomatoes and stir together, cooking until tomatoes have released their juice. Add diced chili pepper, salt and pepper.
  5. Add green beans and pasta when finished cooking. Toss all ingredients together and top with Parmesan.
Recipe 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.