Ingredients
Scale
- 1/4 cup olive oil (affiliate)
- 1 small eggplant, chopped with the peel still on
- 2 small zucchini or 1 large chopped
- 1 onion, chopped
- 1 bunch asparagus, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 lb pasta (I used Trottole)
- 1 jar Ragu Homestyle Thick and Hearty Roasted Garlic Sauce
- 2 tablespoons chopped basil
- 4 oz ricotta cheese
Instructions
- Pour oil into a cast iron skillet and heat to medium high heat. Add in eggplant and cook for 5 minutes, stirring occasionally.
- Add in zucchini and onion. Cook for 10 minutes until veggies can be easily poked through with a fork and edges are starting to caramelize.
- Add in chopped asparagus, kosher salt, black pepper, and red pepper flakes and cook for another 5 minutes.
- While veggies are cooking, bring a medium-large pot of water to a boil and cook pasta according to package directions.
- When finished, drain water and pour in full jar of Ragu Homestyle Thick and Hearty Roasted Garlic Sauce.
- Remove veggies from skillet and fill with cooked pasta. Spoon veggies on top then dollop with ricotta cheese and sprinkle with chopped basil.
- Prep Time: 10 mins
- Cook Time: 20 mins