Skip to main content
BROWSE

View Recipe

MEDITERRANEAN-STYLE PASTA

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 8
INGREDIENTS
  • 12 ounces dry tri-color rotini pasta, uncooked
  • PAM® Olive Oil No-Stick Cooking Spray
  • 1 small eggplant, peeled, cut into 1-inch pieces
  • 4 4 cloves = about 2 tsp cloves garlic, minced
  • 1 small green bell pepper, cut into thin strips
  • 1 small red onion, cut into thin slices
  • 1 teaspoon dried oregano leaves
  • 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 1 can (15 oz each) cannellini beans, drained, rinsed
  • 1 cup Culinary Circle Crumbled Feta Cheese
  • 1/2 cup pine nuts, toasted
DIRECTIONS

Cook pasta according to package directions.

Meanwhile, spray large skillet with cooking spray. Add eggplant and garlic; cook over medium heat 5 minutes or until eggplant is browned lightly, stirring occasionally. Add bell pepper, onion and oregano; mix well. Cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in undrained tomatoes and beans; cook until hot, stirring occasionally.

Drain pasta; place in large bowl. Add tomato mixture, cheese and pine nuts; toss to coat. Serve warm or chilled.