INGREDIENTS
3 cups
chickpea rotini pasta
1 cup
pasta water
1 tsp
sea salt
1/4 tsp
black pepper
1 cup
italian cheese blend
1 1/2 cups
tomato sauce
3 Tablespoons
fresh basil
3 media
zucchinis
1 medium
eggplant
1 pint
cherry tomatoes
2 Tablespoons
olive oil
1
garlic clove
1 serving
Salt & Pepper