Recipe

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• 1 lb angel hair pasta
• 2 tbsp extra virgin olive oil
• 2 shallots or 1 small sweet onion, chopped
• 1 garlic clove, minced
• 1 eggplant, cubed (about 1 lb.)
• 1 yellow squash, cubed
• 1 1/2 tsp salt
• 1 1/2 tsp fresh ground black pepper
• 1/4 tsp red pepper , to taste
• 1/2 cup dry white wine
• 1/4 cup whipping cream
• 1/2 cup slivered almonds, toasted, see note
• 3 tbsp chopped fresh basil leaves
• 1/2 cup grated romano cheese

• 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.