One-Pan Harvest Pasta
This hearty weeknight dinner recipe is perfect for September, when you're starting to crave cozier foods, but your garden is still producing a bounty of herbs and vegetables!
Servings
7 cups
Prep Time
20 minutes
Total Time
35 minutes
Ingredients
- 2tablespoons vegetable oil
- 1small eggplant, cut into 1-inch pieces (4 cups)
- 1medium zucchini, coarsely chopped (2 cups)
- 2tomatoes or 4 roma tomatoes, coarsely chopped (1 cup)
- 1/3cup chopped red onion
- 2cloves garlic, minced
- 119-ounce can cannellini beans (white kidney beans), rinsed and drained
- 1 3/4cups reduced-sodium chicken broth
- 1cup dried whole-grain elbow macaroni
- 1/2teaspoon crushed red pepper
- Kosher salt
- Ground black pepper (optional)
- Snipped fresh basil
- Grated Parmesan cheese
Instructions
- In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7 to 10 minutes or until vegetables are almost tender, stirring occasionally.
- Add beans, broth, pasta and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; serve topped with basil and Parmesan cheese.
Tips
If you don't like eggplant, increase the other vegetables or substitute an equal volume of chopped or sliced mushrooms.
Nutrition Facts
Per serving (recipe makes 7 cups)
| Calories | 357kcal |
|---|---|
| Carbohydrate Total | 52g |
| Total Sugars | 7g |
| Fiber | 14g |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 4mg |
| Sodium | 628mg |
| Protein | 16g |
| Potassium | 568mg |
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