Mediterranean pasta with eggplant & zucchini

Pasta and macaroni Italian cuisine

I created this easy one-pot recipe many years ago and submitted it to Cooking Light for a reader recipe. It was published in the July 2007 magazine. I make this recipe often when I am in a hurry for a meat free Italian dinner. You can use whatever vegetables you have on hand such as carrots, broccoli, brocolini, fresh cherry tomatoes, spinach. You can also add cooked Italian sausage for a more hearty dinner. Let this dish sit at room temperature fo about 20 minutes before serving to allow the flavors to meld. Serve extra grated cheese on the side at the table.