Total Time: 45 Minutes Prep Time: 15 Minutes Cook Time: 30 Minutes

Ingredients:

  • 1 box of dried pasta
  • ½ cup of diced pancetta bacon
  • 2 tablespoons of extra virgin olive oil
  • 1 large zucchini diced/sliced
  • 1 small eggplant, diced/chopped
  • 4 oz of fresh spinach
  • 5 quartered mushrooms quartered
  • 1 red onion, halved and cut into wedges
  • 1 diced red bell pepper
  • 2 garlic cloves, crushed
  • 1 ½ cups of tomato pasta sauce
  • 2/3 cup of pitted black olives
  • ¼ cup of chicken style liquid stock
  • 2 oz parmesan cheese, shaved
  • 1/3 cup fresh Italian parsley, chopped
  • 1 spring of basil
  • Salt and pepper

Method of Preparation:

  1. Cook pasta in a large pot with boiling salted water, following box directions, until tender. Drain and return pasta to pan.
  2. Heat a large non-stick frying pan over high heat. Cook bacon for 2 to 3 minutes each side or until crisp. Transfer to a plate lined with paper towel.
  3. Heat 1 tablespoon of oil in a pan over high heat. Add mushrooms, zucchini, and eggplant. Cook, stirring for 3 to 4 minutes or until just tender. Transfer into a bowl.
  4. Heat 1 tablespoon of oil in a pan over high heat. Add red bell peppers, red onion, and garlic. Cook, stirring for 3 to 4 minutes or until onion and peppers soften.
  5. Add the cooked pancetta, pasta sauce, and chicken stock to the peppers, onions, and garlic. Cook for 3 to 4 minutes or until the sauce thickens. Season with salt and pepper.
  6. Add the vegetable mix, spinach, and pasta to the pan and mix thoroughly.

To Serve:

  1. Place into a bowl.
  2. Sprinkle parmesan cheese and chopped Italian parsley
  3. Garnish with Basil