Hearty, Veggie-Filled Pasta

Ingredients

• ⅓ cup cooked pasta (penne recommended)
• 0.17 cup eggplant (diced)
• ⅓ tomatoes (diced)
• 0.17 cup spinach (chopped)
• 0.17 cup red pepper (diced)
• ⅓ clove garlic (minced)
• 5 tsp chicken broth (can substitute vegetable broth)
• 1 tsp ricotta cheese
• 2 tsp parmesan cheese
• basil (fresh, optional)

Instructions

1. Heat pan on medium heat with olive oil and begin browning garlic - be careful not to burn it!
2. Add in eggplant, tomatoes, red peppers, and broth (but not spinach yet) and simmer for 15 minutes. You'll likely need to increase the heat from medium to medium-high to achieve a simmer. After 15 minutes, remove from heat and stir in the spinach and ricotta cheese.
3. Add precooked pasta into sauce and stir well until all the spinach has wilted. Finish with a dusting of Parmesan and fresh basil (optional).

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