4 oz. uncooked bow tie pasta
1/4 c. butter or margarine
1 tsp. minced fresh garlic
1 medium zucchini, cut into 1/2-inch pieces
1 small eggplant, cut into 1/2-inch pieces
1 medium red onion, cut into eighths
1 tsp. basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 (6 oz.) shredded Mozzarella cheese

Cook pasta according to package directions; drain. In 10-inch skillet, melt butter until sizzling. Stir in garlic. Stir in remaining ingredients except pasta and cheese. Cook over medium heat, stirring occasionally, until vegetables are crisp tender (4 to 6 minutes). Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese and serve immediately.

Four ounces of your favorite uncooked pasta can be substituted for the bowtie pasta. Serves 4.