Ingredients
8
oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
2
tablespoons olive oil
1 1/2
cups frozen bell pepper and onion stir-fry
2
cups diced eggplant
1
small zucchini, diced
1/4
teaspoon salt
1
(15-oz.) can black beans, drained, rinsed
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.
