Ingredients
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1 lb rotini pasta
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2 tablespoons olive oil
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1 onion, halved and sliced
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1 green bell peppers or 1 red bell pepper, sliced into strips
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2 -3 garlic cloves, minced
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2 zucchini, halved and sliced
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1 acorn squash (pre roasted works best) or 1 eggplant, peeled and diced (pre roasted works best)
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1 teaspoon cajun seasoning
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1 teaspoon salt
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1 teaspoon lemon pepper
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1/3 cup sun-dried tomato, cut into strips
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1 cup pesto sauce
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1/4 cup parmesan cheese
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1/4 cup pumpkin seeds, roasted
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1/2 cup fresh mozzarella cheese, cubed
Instructions
- Bake acorn squash in oven just until tender. If you are using eggplant, peel and cube the eggplant and toss with a bit of olive oil, roasting until slightly tender.
- Cook pasta al dente per package instructions.
- Saute in large skillet over medium to med.-high heat onion, pepper, and garlic about 4 minutes.
- Add zucchini, acorn squash or eggplant and saute until squash is lightly browned and onions are tender about 6 minutes.
- Lower heat to medium low.
- Add seasonings and sundried tomatoes and mix well.
- Add precooked pasta, pesto, parmesan cheese and mix well.
- Heat until well blended and pasta has absorbed some of the pesto, about 5 minutes.
- Add fresh mozzarella.
- Adjust spices to your personal taste.
- Buono Gusto!