Italian Recipes - Rigatoni and Vegetables Alfredo

Ingredients     

• 6 ounces dried rigatoni or mostaccioli pasta

• 1 small eggplant, peeled, if desired, and cut into 3/4-inch pieces (about 12 ounces)

• 1 medium onion, chopped

• 2 tablespoons cooking oil

• 1 medium zucchini or yellow summer squash, quartered lengthwise and cut into 1/2-inch pieces

• 1 10-ounce container refrigerated light Alfredo sauce

• 1/2 teaspoon garlic salt

• 2 medium tomatoes, seeded and chopped

• 1/2 cup shredded Asiago cheese (2 ounces)

• 1 tablespoon snipped fresh basil

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Method:

1. Cook pasta according to package directions. Drain well. Return to hot pan; cover and keep warm.

2. Meanwhile, in a very large skillet cook eggplant and onion in hot oil for 5 minutes. Add zucchini; cook for 2 to 3 minutes more or until zucchini is crisp-tender. Stir in Alfredo sauce, garlic salt, and cooked pasta; heat through.

3. Transfer pasta mixture to a serving dish. Top with chopped tomatoes, Asiago cheese, and basil.