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

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 500G Garofalo Conchiglie Pasta
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 314 ml Aubergine Slice La Contadina 314 Ml
• 1 Kg Red Onion 1kg
• 50G Pepper Black Ground BWFO
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Nearly Naked Veg Basil 100g
• - Tata Salt
• - Schwartz Garlic Powder 480g
• - Grilled Zucchini In Olive Oil
• - The Cheese Lady Appenzeller Edel-Wurzig Classic Swiss Cheese
• 100G Heera Black Pepper Whole 100g

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, heat 1/4 cup olive oil over medium heat until shimmering.
3. 3. Add 1 tsp garlic powder 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.