By Nathan Haskins
Heat a tablespoon of olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the sautéed eggplant and zucchini to the skillet and stir well to combine with the garlic. Cook for another 2 minutes to ensure they are heated through.
Pour in the tomato-based sauce and stir well to combine with the vegetables. Cook for 2-3 minutes until the sauce is heated through.
Add the cooked whole-wheat pasta to the skillet and toss thoroughly to coat the pasta with the sauce and vegetables. Season with salt and black pepper to taste.
Remove from heat and add the grated Parmesan cheese. Toss the pasta gently to mix the cheese evenly.
Garnish with fresh basil leaves before serving.
Serve the pasta warm, ensuring each portion has a balanced mix of pasta, vegetables, sauce, and cheese.
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This Vegetarian Pasta Main Course recipe is ready in 25 minutes and features cooked whole-wheat pasta, tomato-based sauce, sautéed eggplant and other delicious ingredients. Contains 450 calories total.
Heat a tablespoon of olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the sautéed eggplant and zucchini to the skillet and stir well to combine with the garlic. Cook for another 2 minutes to ensure they are heated through.
Pour in the tomato-based sauce and stir well to combine with the vegetables. Cook for 2-3 minutes until the sauce is heated through.
Add the cooked whole-wheat pasta to the skillet and toss thoroughly to coat the pasta with the sauce and vegetables. Season with salt and black pepper to taste.
Remove from heat and add the grated Parmesan cheese. Toss the pasta gently to mix the cheese evenly.
Garnish with fresh basil leaves before serving.
Serve the pasta warm, ensuring each portion has a balanced mix of pasta, vegetables, sauce, and cheese.
Calories per Serving: 450
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