Ingredients: 4 ounces (1 1/2 cups) uncooked dried bow tie pasta* 1/4 cup butter 1 teaspoon finely chopped 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 teaspoon dried basil leaves 1/2 teaspoon salt 1/2 teaspoon pepper 6 ounces (1 1/2 cups) mozzarella cheese, shredded

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Cook pasta according to package directions. Drain.

Melt butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except pasta and cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).

Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Serve immediately.