Recipe Eggplant Zucchini Pasta. When the oil is very hot add the eggplant zucchini salt and pepper. Add to the tomato sauce.
Toss with 1 4 cup of the olive oil fresh rosemary and season well with salt. Bring a saucepan of water to a boil. This recipe is a quick one.
Plate the pasta and then top with the tomato sauce.
Big tip here don t try to cut corners using frozen vegetables here. When the oil is very hot add the eggplant zucchini salt and pepper. Add 2 tablespoons oil and zucchini to skillet and season. Drain the pasta and return it to the empty pot.