Lunch: Pasta Primavera

This delicious Pasta Primavera is tomato-based, cream-free, and chock-full of vitamin-rich vegetables.

This recipe includes superfoods such as:

Basil

Health benefits of Pasta Primavera

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

olive or salad oil
2 small zucchini
3 1/2 tsp. salt
1 medium eggplant
1 medium onion
2 large yellow peppers
1 can stewed tomatoes
1/2 tsp. ground black pepper
1/2 tsp. dried basil leaves
1/2 tsp. sugar
12 oz. corkscrew or penne macaroni
1/4 c. grated Parmesan cheese

Instructions

In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook zucchini with 1/4 teaspoon salt until zucchini is tender-crisp; remove zucchini to bowl.
In same skillet in 1 tablespoon hot olive or salad oil, cook eggplant, onion, and 1/2 teaspoon salt, stirring occasionally, until eggplant begins to brown slightly. Add yellow pepper and 1 tablespoon olive or salad oil and cook, stirring occasionally, until vegetables are golden.
Stir in stewed tomatoes, black pepper, basil, sugar, and 3/4 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally, until vegetables are tender. Stir in zucchini; heat through.
Meanwhile, prepare corkscrews as label directs, using 2 teaspoons salt in water; drain. To serve, toss corkscrews with vegetable mixture and Parmesan cheese.

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