Eggplant And Zucchini Pasta Skillet Recipe

About this recipe

A hearty and flavorful dinner option featuring sautéed eggplant, zucchini, and red onion tossed with pasta and melted mozzarella cheese. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500G Garofalo Conchiglie Pasta
• 200G All Things Butter Unsalted Butter
• 100 G Jumbo Garlic 100g
• 314 ml Aubergine Slice La Contadina 314 Ml
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Red Onion 1kg
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Nearly Naked Veg Basil 100g
• - Tata Salt

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 butter over medium heat until sizzling.
3. 3. Add 1 tsp minced fresh garlic and sauté for 1 minute until fragrant.
4. 4. Stir in 1 diced eggplant, 1 sliced zucchini, and 1 sliced red onion. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, about 4 to 6 minutes.
5. 5. Add the cooked pasta to the skillet and toss to combine. Cook for an additional 2 to 3 minutes, stirring occasionally, until heated through.
6. 6. Stir in 1 1/2 cups shredded mozzarella cheese and 1 tsp chopped fresh basil. Mix until the cheese is melted and evenly distributed. Serve immediately.