uncooked pasta (try rotini, penne or bow tie noodles)
chopped onion (1⁄2 medium onion)
garlic, finely chopped or 1/2 teaspoon garlic powder
medium green bell pepper, chopped
small zucchini, cubed
small eggplant, cubed
medium tomatoes, cubed
Cook pasta according to package directions. Drain and set aside.
Heat oil in a large skillet over medium heat (300 degrees in an electric skillet). Add onion and garlic and cook until soft.
Add bell pepper, zucchini, and eggplant. Cook about 10 to 12 minutes.
Stir in tomatoes, salt, pepper and basil. Cook another 2 to 4 minutes or until heated through.
Serve over pasta and top with cheese.
Refrigerate leftovers within 2 hours.
For tasty, healthy recipes that fit your budget, visit www.FoodHero.org!
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.