One-Pot Eggplant Pasta
- 1/2 eggplant large, cubed
- 2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 8 ounces button mushrooms sliced, 2 cups
- 2 cloves garlic finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 15 containers BUITONI(R) Refrigerated Marinara Sauce 1 container
- 2 cups water
- 9 ounces BUITONI(R) Refrigerated Chicken & Prosciutto Tortelloni 1 package
- salt and ground black pepper to taste
- 1/4 cup BUITONI(R) Refrigerated Freshly Shredded Parmesan Cheese 5 oz.
- fresh basil leaves
- fresh parsley
- PLACE eggplant in colander with bowl under it. Sprinkle with kosher salt. Allow to sit for 20 minutes; rinse and then pat dry. HEAT oil in large saucepan over medium-high heat. Add eggplant; cook, stirring occasionally, for 3 to 4 minutes or until golden brown. Add mushrooms, garlic and red pepper flakes; cook, stirring occasionally, for 2 minutes or until mushrooms are soft. ADD sauce and water to saucepan; stir, scraping brown bits from skillet. Stir in pasta. Bring to a boil; reduce heat to medium-low. Cover; cook for 8 to 10 minutes or until pasta is cooked through. Top with cheese and basil.
eggplant large, kosher salt, extravirgin olive oil, mushrooms, garlic, red pepper, containers, water, chicken, salt, buitoniuae, fresh basil, parsley
Taken from www.yummly.com/recipe/One-Pot-Eggplant-Pasta-2115011 (may not work)