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Ingredients

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Directions

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  • Cook pasta according to package directions; drain.

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  • Meanwhile, in a 12-inch skillet cook eggplant and onion in hot oil for 3 minutes. Add zucchini or summer squash; cook for 2 to 3 minutes more or until zucchini or summer squash is crisp-tender. Stir in Alfredo sauce and garlic salt. Stir in cooked pasta; heat through.

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  • Transfer pasta mixture to a serving dish. Top with chopped tomatoes, Asiago cheese, and basil. Makes 6 servings.

Nutrition Facts

332 calories; 15 g total fat; 5 g saturated fat; 27 mg cholesterol; 695 mg sodium. 40 g carbohydrates; 3 g fiber; 12 g protein;

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