Skillet Pasta And Vegetables

• 4 oz. uncooked bow tie pasta
• 1/4 c. butter or margarine
• 1 tsp. minced fresh garlic
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 small eggplant, cut into 1/2-inch pieces
• 1 medium red onion, cut into eighths
• 1 tsp. basil leaves
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 (6 oz.) shredded Mozzarella cheese

1. Cook pasta according to package directions; drain.
2. In 10-inch skillet, melt butter until sizzling.
3. Stir in garlic. Stir in remaining ingredients except pasta and cheese.
4. Cook over medium heat, stirring occasionally, until vegetables are crisp tender (4 to 6 minutes).
5. Stir in pasta.
6. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese and serve immediately.

pasta, butter, fresh garlic, zucchini, eggplant, red onion, basil, salt, pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24471 (may not work)