Vegetarian

Summer Eggplant Pasta with Vodka Marinara is for Dinner.

Summer Eggplant Pasta with Vodka Marinara takes 15 minutes to prepare.

Summer Eggplant Pasta with Vodka Marinara takes 30 minutes to cook.

Summer Eggplant Pasta with Vodka Marinara makes 6 servings.

The ingredients for Summer Eggplant Pasta with Vodka Marinara are:

2 cup Trader giottos vodka marinara (by LMWST36)
4 tbsp Parmesan Cheese, grated
0.5 cup cheese, Kroger Shredded Low moisture part skim mozzarella cheese
8 serving pasta, Barilla Farfalle pasta
4 cup, cubes Eggplant, fresh
2 cup, sliced Zucchini
2 cup, chopped Onions, raw
2 cup, sliced Summer Squash
2 cup, chopped Peppers, sweet, red, fresh
2 tbsp Extra Virgin Olive Oil

Here is how you make Summer Eggplant Pasta with Vodka Marinara:

Put large pan or pot on high heat with olive oil. Add each veg as you chop them, longer-cooking ones first, in this order: eggplant, onion, zucchini, summer squash, pepper. Stir with each addition; browning adds flavor, burning doesn't. Pour in jar of vodka marinara and stir well. Reduce heat to med-low and simmer about so minutes until eggplant is done (softened all the way through). While this simmers, put pot of water to heat for pasta. Cook to al dente (around 9 minutes) and drain. I use a 14" nonstick skillet, so I can stir the cooked pasta into the rest of it. Top with cheeses. Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CRITTEROLOGIST.

The nutritional information for Summer Eggplant Pasta with Vodka Marinara is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 472.1

• Total Fat: 11.7 g
• Cholesterol: 7.6 mg
• Sodium: 525.5 mg
• Total Carbs: 78.9 g
• Dietary Fiber: 8.6 g
• Protein: 17.8 g

Summer Eggplant Pasta with Vodka Marinara is Italian cuisine.

The dietary needs meet for Summer Eggplant Pasta with Vodka Marinara is Vegetarian