Recipe courtesy of Rachael Ray
Episode: Garden Supper
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.

Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.

Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

More from:

Quick-Fix Meals

IDEAS YOU'LL LOVE

Chicken Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Fettuccine Alfredo

Recipe courtesy of Geoffrey Zakarian

Shrimp Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Fettuccini Alfredo

Fettuccine Alfredo

Recipe courtesy of David Rosengarten

Shrimp Scampi

Recipe courtesy of Ree Drummond

Salmon with Lemon, Capers and Rosemary

Recipe courtesy of Giada De Laurentiis

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking