ONE-POT HARVEST PASTA

2 tablespoons olive oil
1 small eggplant, cubed
1 medium zucchini, cubed
2 tomatoes, chopped
1/3 cup red onion, chopped
2 cloves garlic, minced
1 19-ounce can white kidney beans, rinsed and drained
2 cups vegetable broth
1 cup elbow macaroni (you can use gluten-free pasta if needed)
½ teaspoon crushed red pepper
Salt and pepper to taste
Fresh basil
Grated parmesan cheese

In a large pot, over medium heat, add the olive. Add the vegetables and garlic. Cook for 10 minutes or until vegetables are almost tender. Then add the beans, broth, pasta, red pepper. Bring to a boil. Reduce the heat and simmer for another 10 minutes or until the pasta is tender. Remove from heat season with salt, pepper, and fresh basil. Serve with grated parmesan cheese on top.

Skills

Posted on

October 30, 2019

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close