Vegetarian Eggplant Zucchini Fusilli
Fusilli is tossed with tender eggplant, zucchini, tomatoes, garlic, and fresh herbs in a savory Parmesan sauce for a hearty vegetarian Italian pasta.
Ingredients
- ½ lb Fusilli
- 1 medium eggplant peeled and cut into medium dice
- 2 tbsp each butter and olive oil
- 1 each green and yellow zucchini cut in medium dice
- 1 chopped yellow onion
- 2 tbsp chopped garlic
- 14.5 oz can crushed tomatoes
- 2 cups resevered pasta water
- 1 cup grated parmesan cheese
- 1/2 bunch each chopped Italian parsley and basil
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions reserving two cups of the pasta water before draining
- Mean while in a large saute pan bring the butter and olive oil to medium heat, saute the onions and garlic until tender and just beginning t brown
- Add the cut eggplant and zucchini salt and pepper now, saute until brown
- Add the water and tomatoes simmer covered for 25 minutes
- Add the cheese, herbs and cooked pasta heat through
- Sprinkle with additional cheese and herbs