For those days when you’re pressed for time but still want a nourishing and delicious meal, try this veggie pasta recipe below. The blend of zucchini, eggplant and onions in garlic sauce gives the penne pasta a unique and delightful flavor.
While I try to make all my sauces from scratch, I do keep a variety of pre-made on hand…spaghetti, garlic, Alfredo and cheese can always be found in the pantry for harried days like this one. If you watch your weekly sales, they normally are half price at least once a month….stock up !

You will need:

large pot ( for boiling pasta )
colander
large, heavy skillet
spatula

1 # box of penne pasta ( any pasta will do )
3 Tbs olive oil
1 large onion, peeled and sliced
1 large eggplant, peeled and cut into small chunks
1 medium or large zucchini, washed and sliced about 1/4″ thick
1 jar roasted garlic sauce ( any brand, at least 26 oz. size )
1/2 tsp seasoning salt
Salt and pepper to taste
grated Parmesan cheese

Directions:

Cook pasta according to boxed directions, drain well and set aside

Heat the olive oil in large skillet, add onion and saute until soft. Add eggplant and zucchini, cook and turn until just softened . Add salt and pepper to taste.

Heat garlic sauce in microwave or on stove. Place pasta in serving dish, add vegetables and pour sauce on top. Stir well and top with grated Parmesan cheese. Garnish with parsley if desired.

This dish goes well with toasted garlic bread, or warm, buttered French bread. Enjoy!