Vegetable Packed Pasta

This vegetable packed pasta is flavorful and filling! It’s meat free but still packed with protein thanks to the eggplant, feta cheese and egg noodle pasta. The feta cheese brings everything together and really amps up the flavor in this dish. This is a great way to get a ton of vegetables into a yummy, homey and comfort style dinner.

What you need to make vegetable packed pasta:

Serves 6

• 1 small eggplant – skin removed and cut into chunks – sprinkle with salt and let sit for 20 minutes, rinse then use in recipe
• 1 small zucchini – diced
• 1 onion – diced
• 1 cup spinach or Swiss chard – chopped
• 2 carrots – sliced into thin strips
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup water
• 1/2 cup feta
• 1 pound egg pasta

Instructions

1. Prepare the eggplant by sprinkling the chunks with salt and letting it sit for 20 minutes then rinsing off the salt.
2. Cook egg pasta according to package directions, drain and set aside.
3. In a large pan, add diced eggplant, zucchini, onion, spinach or Swiss chard, carrots, olive oil, salt, black pepper, garlic powder, water and saute on medium heat for 6-7 minutes or until the vegetables soften.
4. Add feta cheese and pasta and stir together.
5. Remove from heat and serve.

Print

Vegetable Packed Pasta

Vegetable packed and delicious pasta dinner!

Course Dinner, Lunch, Main Dish, Vegetable

Cuisine Dinner, noodles, vegetables

Keyword Dinner, Easy Recipes, Eggplant, Healthy, Noodles, pasta, Vegetables, Weekend Dinner, Weeknight Dinner, Zucchini

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Ingredients

• 1 small eggplant - skin removed and cut into chunks prepare the eggplant by sprinkling chunks with salt and letting it sit for 20 minutes, rinse off salt then use in recipe.
• 1 small zucchini - diced
• 1 onion - diced
• 1 cup spinach or Swiss chard - chopped
• 2 carrots - sliced into thin strips
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup water
• 1/2 cup feta
• 1 pound egg pasta

Instructions

• Prepare eggplant by sprinkling with salt and letting it sit for 20 minutes, rinse off salt then use in recipe.
• Cook egg pasta according to package directions, drain and set aside.
• In a large pan, add diced eggplant, zucchini, onion, Swiss chard, carrots, olive oil, salt, black pepper, garlic powder, water and saute on medium heat for 6-7 minutes or until the vegetables soften.
• Add feta cheese and pasta and stir together.
• Remove from heat and serve.