Quick Pasta with Vegetables and Garlic Sauce
Perfect for entertaining! Use half and half instead of cream to reduce the calories, or indulge in this rich dish.
Serving: 4
Prep Time: 30 minutes
Cook Time: 110 minutes
Total Time: 125 minutes
INGREDIENTS:
1 lb pasta shells
4 tbsps olive oil
1/2 cup finely chopped onion
4 minced cloves garlic
1 chopped small eggplant or 1 1/2 cups fresh broccoli florets (or a combination totaling about 1 1/2 cups)
1 grated carrot
1/2 cup chopped red bell pepper
Salt and pepper
1/2 cup half-and-half or cream
1/4 tsp nutmeg
4 tbsps chopped fresh parsley
Grated Parmesan cheese (optional)
DIRECTIONS:
1. Cook pasta shells according to package directions. Drain well and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and garlic to skillet and cook for about 2 to 3 minutes. Add eggplant or broccoli (or both), then carrot, red pepper and salt and pepper to taste. Stir and cook over low heat until vegetables are tender, about 5 minutes.
4. Add half-and-half, nutmeg and parsley. Raise heat to medium and heat until almost boiling, but do not boil.
5. Add to pasta and mix well. Sprinkle with grated Parmesan cheese if desired.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 560
Total Fat: 34 g
Carbohydrates: 55 g
Protein: 10 g
Source: iVillage Member
