Angel Hair Primavera With Eggplant and Almonds Recipe

Directions:

1. Cook pasta according to package directions.
2. Heat oil in large skillet over medium-high heat.
3. Cook shallots and garlic until soft, about 2 minutes.
4. Lower heat to medium; add eggplant, squash, 1/2 tsp of the salt, black pepper and red pepper; cook, stirring, until vegetables are crisp-tender, about 6 minutes.
5. Stir in wine; cook, stirring, 1 minute.
6. Stir in cream; cook 3 minutes.
7. Stir in remaining 1 tsp salt, almonds and basil; cook 1 minute.
8. Remove pan from heat.
9. Drain pasta; place in serving bowl.
10. Toss with vegetable mixture.
11. Adjust seasoning if desired.
12. Pass cheese at the table.
13. Note: Toast almonds in a small dry skillet over medium-high heat until they become lightly brown and fragrant, about 3 minutes.
14. If using dried herbs, add them with the vegetables in Step 1.