Spiced up Vegetable Pasta
photo by Mary Jenny
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄4 cup bell pepper, finely chopped (yellow, orange or red)
- 1⁄4 cup tomatoes, peeled, seeded and diced
- 1⁄4 cup eggplant, peeled and diced
- 4 garlic cloves, minced
- 1⁄4 cup dry white wine
- 1⁄4 cup shallot, peeled and diced
- 1 lb dry spaghetti noodles
- 4 sprigs fresh thyme, picked and diced
- 4 sprigs fresh rosemary, picked and diced
- 7 basil leaves, sliced
- 1 tablespoon chili flakes
directions
- Bring a large pot of salted water to a rolling boil, then add the dry spaghetti noodles. Cook until al dente for 10 minutes.
- In a large skillet, sauté the shallots, then add the bell peppers and eggplant. Cook for 3–5 minutes. Deglaze the pan with white wine. Add the garlic and reduce.
- Drain the pot of water and add the cooked spaghetti noodles to the skillet.
- Sauté the spaghetti noodles, then add the chopped fresh herbs, tomatoes and chili flakes.
- Divide the noodles into 6 bowls and serve immediately.
-
Finishing touches:
- This finishing touch is sure to add an artistic flair to your pasta. To make basil crisps, pour vegetable oil (about 1 ½ inches) in a medium Dutch oven. Heat to a temperature of 300°F/149°C and add fresh basil. Using a slotted spoon, flip the basil leaves over to complete frying. Scoop out and drain excess oil on a plate lined with paper towels.
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RECIPE SUBMITTED BY
Mary Jenny
Canada