Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers

Recipe by brokenburner
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb zucchini, unpeeled
  • 4
    cups water
  • 8
    ounces mushrooms, roughly chopped
  • 6
    ounces eggplants, cubed
  • 4
    ounces roasted peppers, chopped
  • 1
    cup pasta sauce, warmed
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DIRECTIONS

  • Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
  • TO COOK THE ZUCCHINI:.
  • Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
  • TO COOK THE OTHER VEGETABLES:.
  • Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
  • In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.
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