Mozzarella-Rotini Skillet Supper |
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Prep Time: 8 Minutes Cook Time: 19 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Ingredients:
2 cups uncooked rotini (about 6 ounces corkscrew pasta) |
2 teaspoons olive oil |
cooking spray |
2 3/4 cups diced peeled eggplant (about 1 medium) |
2 cups diced zucchini (about 2 small) |
2 garlic cloves, minced |
1 tablespoon dried italian seasoning |
1 tablespoon balsamic vinegar |
1/2 teaspoon salt |
1 (26-ounce) jar tomato and basil pasta sauce (such as classico) |
1 (16-ounce) package frozen bell pepper stir-fry (such as bird's eye), thawed |
1 cup (4 ounces) shredded part skim mozzarella cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet coated with cooking spray. Add eggplant, zucchini, and garlic; sauté 5 minutes or until tender. Drain pasta. Add pasta, Italian seasoning, and next 4 ingredients to eggplant mixture; cook 5 minutes or until thoroughly heated, stirring occasionally. Remove from heat; sprinkle with cheese. Cover; let stand 5 minutes or until cheese melts.
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