You know how swim suit season goes on allllll summer, and you start out doing really good. Not overindulgent, but the holiday parties keep coming, basically one a month for summer, plus it’s so easy to get together, because hello you can entertain outside, so you don’t have to clean the house as much. Then your swim suit starts to feel tight, ugh!
Well this pasta is all veggies and with the eggplant it’s hearty enough that you don’t miss the meat at all! And if you go to the farmer’s market you can get almost everything you need for the recipe, just add a couple pantry items
Start out slicing your eggplant and salt it on a rack with a sheet pan under it to make clean up easier.
Chop up an onion & some garlic and a pepper(pepper missed the photo shoot)
Saute them in a little olive oil
Chop up the eggplant & add to the mix
Boil off some swirly noodles
Add tomatoes to the eggplant mixture, chop up basil
Stir in cooked pasta, Parmesan Cheese, and chopped basil and dinner’s done
It’s a nice hearty meal that’s great for a meatless Monday!
Pasta & Veggie
1/2 box corkscrew pasta
1 medium onion, chopped
4 cloves of garlic, minced
1 medium pepper, chopped
1 large to 2 medium eggplants, sliced but leave the peel on
1 28 oz. can of diced tomatoes
Fresh Basil chopped
Parmesan Cheese to taste
Start with your sliced eggplant, place it on a baking rack over a sheet pan and sprinkle with kosher salt, wait about 10 minutes and turn and sprinkle again wait about 5 minutes and rinse, chop and set aside. Saute chopped onion, garlic and pepper for about 5 minutes, add eggplant and cook for 8 minutes until it’s tender. Add canned tomatoes, add salt and pepper, cook for 5 minutes, toss in pasta, and basil, then stir in Parmesan Cheese. Stir and serve!
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