Garden Cavatappi

(Robert Sturm)

This heart-healthy pasta dish, made from cavatappi, is a vertible garden in a bowl.  To cut down on the carbs, the pasta can be substituted  by brown rice or quinoa pasta.

Cook Time:

Prep Time:

Total Time:

Servings: 2

Ingredients:

1 tablespoon olive oil

1 teaspoon garlic, chopped

1 cup bell pepper, 1” diced, various colors

1/4 cup sweet onion, 1” diced

1/4 cup Chinese eggplant, 1” cubed

1/4 cup zucchini, 1” cubed

1/2 Roma tomato, cut in fourths

2 crimini mushrooms cut in fourths

6 Kalamata olives, pitted, cut in half, for each serving

1 cup marinara sauce

2 cup cavatappi pasta, cooked (alternative brown rice or quinoa pasta)

2 tablespoon basil, fresh, shredded

1/4 teaspoon all purpose seasoning

1/2 Ounce parmesan cheese, shredded

Preparation:

Sauté garlic in oil for 1 minute. Add onion, peppers, zucchini and eggplant. Cook till tender. About 2 minutes. Add olives, tomato and basil. Continue to cook over medium heat 1 minute. Add sauce and hot cooked pasta. Continue to cook 2 minutes until pasta is hot. Season to taste with seasoning. Sprinkle with parmesan cheese.