🍝 Pasta with Pan-Grilled Vegetables

Name: Pasta with Pan-Grilled Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g short pasta (Penne or Rigatoni); 2 red bell peppers; 2 zucchini; 1 eggplant; 3 - 4 tbsp Becel (Gold); 4 tbsp cream cheese; salt (, pepper); Parmesan

580 kcal · 30 min · 4 servings

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Ingredients

500 g short pasta (Penne or Rigatoni)
2 red bell peppers
2 zucchini
1 eggplant
3 - 4 tbsp Becel (Gold)
4 tbsp cream cheese
salt (, pepper)
Parmesan

Instructions

1. Wash the vegetables and cut them into small cubes.
2. Heat a large, heavy pan and melt some Becel Gold in it.
3. Fry the vegetables in batches over high heat.
4. Stir the vegetables constantly while frying.
5. Remove the vegetables from the pan as soon as they are browned but still firm to the bite.
6. Cook the pasta according to the instructions on the package.
7. Return the prepared grilled vegetables to the pan.
8. Simmer the vegetables briefly over medium heat.
9. Season the vegetables with salt and pepper.
10. Stir the cream cheese into the vegetables.
11. Mix the vegetables with the hot pasta.
12. Serve the dish immediately.
13. Sprinkle the dish with fresh Parmesan cheese if desired.

Nutrition per serving

kcal: 580
Protein: 18 g · Fett/Fat: 22 g · Carbs: 78 g