Two Cheese Mediterranean Stir Fry Recipe

Summary

Health IndexJust EnjoyCuisine
Main Ingredient

Ingredients

 Penne pasta6 Ounce, uncooked
 2 tablespoons extra-virgin olive oil, divided
 Garlic4 Clove (5gm), minced
 1/2 pound fresh whole mushrooms, cut into quarters
 Eggplant2 Cup (16 tbs), diced
 1/2 cups zucchini cut into matchstick-size strips
 1 green bell pepper, cut into 1-inch pieces
 Onion1 Cup (16 tbs), chopped
 Dried basil leaves1 1/2 Teaspoon
 Salt3/4 Teaspoon
 Black pepper1/8 Teaspoon
 4 plum tomatoes, cut into quarters and seeded
 2 to 3 tablespoons capers, well drained (optional)
 Provolone cheese3 Ounce, shredded
 Parmesan cheese1/4 Cup (16 tbs), grated

Directions

1. Cook pasta according to package directions.
2. Meanwhile, place 1 tablespoon oil in large nonstick skillet or wok. Heat over medium-high heat 1 minute. Add garlic; cook 1 minute. Add mushrooms, eggplant, zucchini, bell pepper, onion, basil, salt and black pepper. Cook 15 minutes or until eggplant is tender.
3. Gently stir in tomatoes and capers, if desired. Reduce heat; cover tightly and simmer 5 minutes.
4. Remove skillet from heat; toss with remaining 1 tablespoon oil, provolone cheese and 2 tablespoons Parmesan cheese.
5. Place cooked pasta on serving platter. Spoon vegetable mixture over pasta and top with remaining 2 tablespoons Parmesan cheese.
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