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!