Fody's Loaded Veggie Pasta with Mozzarella

Boil the pasta according to the package’s directions, then drain it and set it aside.

Next heat a ½ Tbsp of olive oil in a large pan over medium high heat. Once hot add your eggplant and sauté until just tender (about 4-5 minutes). Then transfer your cooked eggplant to a plate.

Next heat another ½ Tbsp of olive oil in the same pan and add your zucchini and bell pepper. Sauté them until just tender (about 3 minutes) then add your marinara sauce and pasta and stir.

Next add your cooked eggplant back in and stir until everything is fully coated in your sauce. Sprinkle your mozzarella balls over the top and wait for them to slightly melt then serve your gluten free vegetarian pasta dish immediately.