Vegetarian Skillet Pasta With Summer Vegetables Recipe

About this recipe

This diabetic-friendly vegetarian dinner combines tender pasta with sautéed zucchini, eggplant, and red onion, all brought together with fresh basil and melted mozzarella cheese. A quick and satisfying meal perfect for solution seekers.

Ingredients

• 500 g + 500 g Yu 100% Durum Wheat Penne Pasta + 100% Durum Wheat Spaghetti Pasta Combo
• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Garlic - Single Clove
• 250 g Zucchini Yellow
• 500 g Organically Grown Small Brinjal
• 50G Primi Piatti Basil Flakes
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Cook 4 oz pasta according to package directions until al dente; drain and set aside.
2. 2. In a 10-inch skillet, melt 1/4 cup unsalted butter over medium heat until sizzling.
3. 3. Add 1 tsp minced fresh garlic and sauté for 30 seconds until fragrant.
4. 4. Stir in 1 medium zucchini (sliced), 1 small eggplant (cubed), and 1 medium red onion (sliced). Season with 1/2 tsp salt and 1/2 tsp black pepper.
5. 5. Cook the vegetables over medium heat, stirring occasionally, until they are crisp-tender, about 4 to 6 minutes.
6. 6. Add the cooked pasta to the skillet and toss to combine. Cook for an additional 2 to 3 minutes, stirring occasionally, until heated through.
7. 7. Stir in 1 1/2 cups shredded mozzarella cheese and 1 tsp chopped fresh basil. Mix until the cheese is melted and evenly distributed.
8. 8. Serve immediately, garnished with additional basil if desired.