Summer pasta and vegetables
This is a continual favorite — I switch the vegetables as the seasons change. Here’s the version that I’ve been making lately.
2 servings
3 handfuls of pasta (rotini or other shaped pasta)
small eggplant (or half of a large), cubed
one onion, chopped
2 garlic cloves, pressed
tomato, cubed
2 T chopped basil
salt and pepper
olive oil
grated mozzarella cheese
grated hard cheeses (usually parmesan and aged cheddar)
Place the eggplant in one layer on an oiled rimmed pan. Roast for 10 minutes at 400 degrees. Stir, and roast another five minutes.
Meanwhile, start the water for the pasta.
When the water is boiling, dump in the pasta and start the sauteeing.
In a large skillet, sautee onions in olive oil until golden. Add the roasted eggplant and garlic and cook for a minute or two.
When the pasta is about two minutes until finished, add the tomato, basil, and salt and pepper to the vegetable mix and turn down the heat.
Drain the pasta and then dump into the vegetables. Turn off the heat. Stir in the mozzarella cheese.
Serve the pasta and vegetable mix and top with the hard cheeses and more pepper.
This makes two servings if we’re hungry. Sometimes we have a small amount of leftovers — it makes a good pasta salad for lunch!
Filed under: Recipes on September 14th, 2009
[...] combines what I’ve learned making chicken stir fries (like Chicken and Greens) and Summer pasta and vegetables. It’s probably slightly healthier than the summer pasta dish because the chicken makes it [...]