Angel Hair Primavera With Eggplant and Almonds |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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I found this in the Chicago Tribune...haven't had a chance to try it yet but it looks really good. Ingredients:
1 lb angel hair pasta |
2 tablespoons 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 teaspoons salt |
1 1/2 teaspoons fresh ground black pepper |
1/4 teaspoon red pepper, to taste |
1/2 cup dry white wine |
1/4 cup whipping cream |
1/2 cup slivered almonds, toasted, see note |
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, see note |
1/2 cup grated romano cheese |
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.
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