Ingredients
8
oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
2
tablespoons olive oil
1 1/2
cups frozen bell pepper and onion stir-fry
2
cups diced eggplant
1
small zucchini, diced
1/4
teaspoon salt
1
(15-oz.) can black beans, drained, rinsed
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
2
tablespoons chopped fresh parsley
Description
Serve This Zesty Ratatouille Of Pasta And Vegetables - A Hearty French Dinner Ready In Just 25 Minutes!
Pillsbury
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