Pasta with Pan-Grilled Vegetables

Ingredients

• 500 g short pasta (penne or rigatoni)
• 2 red bell peppers
• 2 Zucchini
• 1 eggplant
• 3-4 tbsp Becel Gold
• 4 tbsp cream cheese
• salt, pepper
• parmesan

Instructions

1. 1.

   Clean and dice the vegetables. In a large heavy pan melt some Becel Gold and, at first high heat, fry the vegetables in batches while stirring constantly. When the vegetables are browned but still firm, set aside.

2. 2.

   Meanwhile cook the pasta according to package instructions. Once the pasta is ready, return all the grilled vegetables to the pan and simmer gently over medium heat for a few minutes. Season with salt and pepper and stir in the cream cheese. Mix with the hot noodles and serve immediately. Sprinkle fresh parmesan as desired.