Pasta Salad w/ Sautéed Vegetables
Ingredients
- 1 lb Fusilli Pasta
- 1 Diced Onion (large onion)
- ¼ cup Olive Oil
- 1 Large Eggplant (peeled, salted, rinsed and cut into 1" cubes)
- 3-4 tbsp Additional Olive Oil (the eggplant will need this)
- 1 Yellow Squash (peeled & cut into ¼ rounds)
- 1 Zucchini (washed very well to remove any sand - then cut into ¼ rounds
- 1 cup Shredded Carrots
- 3 cloves Minced Garlic
- 1 pt Mushrooms (optional; cleaned and sliced)
Instructions
- Prepare Fusilli Pasta as directed on package. Drain.
- Sauté (in this order for even tenderness of vegetables) Onion and Olive Oil for 2-3 minutes. Add Eggplant and Additional Olive Oil. Cook 8-10 minutes or until eggplant is very soft and has some color.
- Add Yellow Squash, Zucchini, Shredded Carrots and Garlic and cook about 3-5 minutes. At your option add Mushrooms.
- Toss with pasta. Salt and pepper to taste.
