1. Melt butter in a large skillet over medium heat. 2. Add bacon and fry until crisp. 3. Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes. 4. Stir in wine and cook until liquid evaporates. 5. Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through. 6. Spoon over cooked pasta and sprinkle with minced parsley. 7. Serve, passing additional parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
