Ingredients

The following ingredients have 2 Servings
  • 2 servings Pasta of Choice (I used Whole Wheat Spaghetti)
  • 3 cloves Garlic, minced
  • 1 Large Zucchini, thinly sliced (about 1 1/2 cups)
  • 2 cup Eggplant, diced into 1/2″ cubes
  • 1/2 cup Cannellini Beans, rinsed and drained
  • 1 cup Marinara Sauce (or more to taste)
  • 1/2 tsp Italian Seasoning (optional, if your Sauce is not flavored)
  • Nutritional Yeast, to sprinkle on top

Instruction

  • Rinse and slice all veggies. Bring a salted pot of water to a boil and cook your pasta according to package instructions. 
  • Add a splash of water or vegetable broth to a large pan and add in the Garlic, Zucchini, and Eggplant. Cover and let steam for 5-10 minutes, until tender.
  • Add the Cannellini Beans, Marinara Sauce, and optional Italian Seasoning to the pan and stir until everything is heated and well-combined.
  • Drain your Pasta, then add it to the sauté pan and mix it into the sauce (tongs work best for this).
  • Divide the Pasta and Veggies evenly into two bowls, then top with Nutritional Yeast.