garden delight- sunday night favorite


I am in love with this garden delight pasta by Ronzoni! With 8 grams of protein per serving, you can’t go wrong. There are three flavors in this pasta – spinach, carrots and tomato. I had no idea what to make for dinner tonight so I came up with this. It was comforting, hearty and delicious! Half a pound of uncooked pasta is enough for two plus one lunch for one person. Enjoy!


1/2 lb of garden delight ronzoni pasta

2 tbsp olive oil

1/2 green pepper chopped

1/2 red pepper chopped

3 cloves garlic minced

1 small yellow onion diced

1/2 of large eggplant chopped

6oz diced or whole fire roasted tomatoes

6oz diced san marzano tomatoes (or any brand you like)

1/4 cup vegetable stock

4oz sliced mushrooms

salt & pepper to taste

shredded parmesan for garnish


While pasta is boiling, sauté the chopped eggplant for 5-10 minutes until tender. Add diced onions and cook with eggplant until translucent.

Add green and red peppers along with garlic until a bit tender, about 5 minutes.

Add mushrooms and cook for around 2 minutes.

Add tomatoes, vegetable stock, salt and pepper and simmer covered for 15-20 minutes. You can add more or less vegetable stock depending on how thick your sauce is turning out.

Serve a heaping bowl of pasta topped with sauce sprinkled with some parmesan.

This is great with a slide of crusty garlic bread and beverage of your choice:) enjoy!

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