Pasta Shells With Mediterranean Vegetables Recipe
Pasta shells with mediterranean vegetables is a lovely pasta recipe. Cooked with large pasta shells, this recipe is flavored with garlic, oregano and basil to taste. Prepared with veggies like eggplants, zucchini and tomatoes, the pasta shells with meditteranean vegetables is filling and really delicious!
Ingredients
3 ounces large pasta shells
2 1/2 teaspoons olive oil
1 medium size yellow onion, sliced
1 clove garlic, minced
1 small sweet green pepper, cored, seeded, and cut into 3/4 inch squares
1 small unpeeled eggplant, cut into 1 inch cubes
1 medium size zucchini, sliced 1 inch thick
2 small ripe tomatoes, cored and cut into 1 inch cubes
3 tablespoons water
1 bay leaf
1/2 teaspoon each dried oregano and basil, crumbled
1/8 teaspoon black pepper
3 tablespoons grated Parmesan cheese
Directions
Cook the pasta shells according to package directions, omitting the salt.
Drain, rinse under cold running water, and drain again.
Meanwhile, in a heavy 10 inch skillet, heat the olive oil over moderate heat for 1 minute; add the onion, garlic, and green pepper, and cook, uncovered, until tender but still crisp about 3 minutes.
Stir in the eggplant, zucchini, half the tomatoes, the water, bay leaf, oregano, basil, and black pepper and bring to a boil; reduce the heat, cover, and simmer for 10 minutes or until the vegetables are tender.
Stir in the remaining tomato, the pasta shells, and the cheese, and cook 1 to 2 minutes more, tossing gently until well mixed and heated through.
Discard the bay leaf before serving.
Drain, rinse under cold running water, and drain again.
Meanwhile, in a heavy 10 inch skillet, heat the olive oil over moderate heat for 1 minute; add the onion, garlic, and green pepper, and cook, uncovered, until tender but still crisp about 3 minutes.
Stir in the eggplant, zucchini, half the tomatoes, the water, bay leaf, oregano, basil, and black pepper and bring to a boil; reduce the heat, cover, and simmer for 10 minutes or until the vegetables are tender.
Stir in the remaining tomato, the pasta shells, and the cheese, and cook 1 to 2 minutes more, tossing gently until well mixed and heated through.
Discard the bay leaf before serving.
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