Mediterranean Vegetable Pasta With Parmesan Recipe

About this recipe

A hearty and flavorful dinner featuring sautéed Mediterranean vegetables, a touch of Parmesan, and a protein boost from eggs, served over your favorite pasta.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 250 g Zucchini Green
• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 250 g Organically Grown Green Capsicum
• 500 g Pluckk Organic Hybrid Tomatoes
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 6 pcs Licious Brown Eggs
• 500G Gustora Penne Rigate Pasta
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Chop 1 onion coarsely and cut 3 celery stalks, 2 zucchinis, 1 eggplant, 2 green peppers, and 3 tomatoes into one-inch chunks.
2. 2. Heat 3 tbsp olive oil in a large skillet over medium heat. Add the onion, celery, zucchini, eggplant, green peppers, and tomatoes. Cook, stirring occasionally, until the vegetables soften and reduce to half their original size, about 15 minutes.
3. 3. Season the vegetable mixture with 1 tsp salt and cook on low heat for an additional 10 minutes to allow the flavors to meld.
4. 4. In a separate pan, fry 2 eggs until the whites are set but the yolks remain runny, or cook to your preferred doneness.
5. 5. Mix 3 tbsp grated Parmesan cheese into the vegetable mixture and stir well.
6. 6. Serve the vegetable mixture hot over cooked pasta of your choice, topped with the fried eggs for a satisfying and protein-rich dinner.