Autumn Vegetable Pasta
Wondering what to do with all those vegetables from the garden? Try my Autumn Vegetable Pasta. Loaded with significant amounts of vitamins and minerals, this dish not only tastes delish it also supports blood sugar and has anti-inflammatory properties. Don't forget - you can always add more veggies to it!
Phase 1 | Serves 4
Prep time: 15 minutes | Total time: 25 minutes
1 medium eggplant, cut into 1-inch pieces
1 medium zucchini, coarsely chopped
1 cup coarsely chopped tomatoes
1/3 cup chopped red onion
2 cloves garlic, minced
2 cups canned cannellini beans, drained and rinsed
8 ounces dried Phase 1- appropriate macaroni
3 cups chicken broth
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
- Heat a large skillet (use one with a lid) over medium heat. Add the eggplant, zucchini, tomatoes, red onion, and garlic. Cook uncovered 7 minutes, stirring occasionally.
- Add the beans, macaroni, broth, and crushed red pepper flakes. Bring to a boil; reduce the heat. Cover and simmer 10 minutes or until the vegetables and pasta are tender. Remove from the heat. Season with salt and pepper. Serve topped with basil.