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Penne with Eggplant, Zucchini, and Yellow Squash with Pesto
Ingredients
  • 1 (1 lb) eggplant, cut into 1-inch cubes
  • 2 (6 ounce) zucchini, cut into 1-inch cubes
  • 2 (6 ounce) yellow squash, cut into 1-inch cubes
  • 1 onion, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 3⁄4 lb penne
  • 1⁄2 cup chopped fresh basil
  • 1⁄4 cup grated parmesan cheese
  • 2 tablespoons extra virgin olive oil
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