Quick Pasta with Vegetables and Garlic Sauce
1 pound pasta shells
Cook pasta shells according to package directions, set aside.
4 tablespoons olive oil
4 cloves garlic, minced
1 carrot, grated
1 small eggplant, chopped
1/2 cup red bell pepper, chopped
1/2 cup onion, finely chopped
1 1/2 cups half and half cream
1/2 teaspoon nutmeg
4 tablespoons fresh parsley, chopped
Sauté garlic in olive oil.
Add onions to skillet and cook for about 2-3 minutes, add either eggplant or broccoli, then carrots, red pepper, salt and pepper to taste.
Stir and cook over low heat until tender about 5 minutes.
Add the half and half, nutmeg, and parsley.
Heat to boiling, but do not boil.
Add to pasta and mix well.
Sprinkle with grated parmesan cheese if desired.
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