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Fettucini w/ Veggies
Linguini Vongole
Pasta Cake
Fusilli Vinaigrette
Garlic Mostaccioli
Garden Fettuccine
Macaroni Skillet
Chinese Tofu Salad
Fettucini with Winter Veggies


      1 Eggplant, cut into 1" cubes
      2 Zucchini, cut into 1" cubes
      2 Tomatoes, cubed
      1/4 cup Olive Oil, for sautéing
      1 pound Fettuccine, cooked as directed
      2 ounces Butter or Margarine
      3 cloves Garlic, minced
      1 tablespoon grated Parmesan Cheese


    Salt eggplant, cover with paper towels and leave to drain for 30 minutes.Pat to dry.
    Repeat procedure with zucchini.
    In a large fry pan, heat oil and sauté eggplants until they are soft but not mushy.  Remove from fry pan.
    Repeat with the zucchini. Add to the eggplant
    Add tomatoes to fry pan and toss quickly for about 1 minute. Add to the other vegetables.
    Remove from pan and set aside.
    Once pasta is cooked "al dente" Melt the 2 ounces of butter in your fry pan and  add garlic and sauté until golden.
    Add fettuccine and toss to mix.
    Add vegetables and parmesan and stir just until everything is heated through.
    Serve immediately.

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