Easy Two-Cheese Mediterranean Pasta: A Flavorful Recipe

INGREDIENTS

6 ounces uncooked penne pasta 2 tablespoons extra-virgin olive oil, divided 4 cloves garlic, minced 1/2 pound mushrooms, cut into quarters 2 cups diced eggplant 1‑1/2 cups matchstick-size zucchini strips 1 green bell pepper, cut into 1-inch pieces 1 cup chopped onion 1‑1/2 teaspoons dried basil 3/4 teaspoon salt or to taste 1/8 teaspoon black pepper 4 plum tomatoes, cut into quarters and seeded 2 to 3 tablespoons capers, well-drained (optional) 3 ounces provolone cheese, shredded 1/4 cup grated Parmesan cheese, divided

PREPARATION:

1. Cook pasta according to package directions.
2. Meanwhile, place 1 tablespoon oil in large nonstick skillet or wok. Heat over medium-high heat 1 minute. Add garlic; cook 1 minute. Add mushrooms, eggplant, zucchini, bell pepper, onion, basil, salt and black pepper. Cook 15 minutes or until eggplant is tender.
3. Gently stir in tomatoes and capers, if desired. Reduce heat, cover tightly and simmer 5 minutes.
4. Remove skillet from heat; toss with remaining 1 tablespoon oil, provolone cheese and 2 tablespoons Parmesan cheese.
5. Place cooked pasta on serving platter. Spoon vegetable mixture over pasta and top with remaining 2 tablespoons Parmesan cheese.

This recipe appears in: European