INGREDIENTS
1/2 lb
fusilli pasta
2 tbsp
extra virgin olive oil
1
carrot
1/2
red onion
1 medium
zucchini
1/2 small
eggplant
1/2
bell pepper
1 serving
salt
1 tsp
garlic
1/2 cup
tomato sauce
1 tsp
italian seasoning
1/8 tsp
black pepper
1 pint
cherry tomatoes
6
basil leaves
1 serving
parmesan