"1. For vegetables: Heat olive oil in large deep skillet. When hot, add eggplant and cook over medium-high heat for about 5 minutes, or until browned on all sides. It will absorb most of the oil. Add red onion, green onions, bell pepper, and cauliflower (add a tiny bit of oil if needed); gently toss. Cover and cook over medium heat for 5 minutes. Add zucchini and cook, covered, for another 2 minutes. Add salt and pepper. Gently toss and set aside."
"2. For pasta: Bring about 4 quarts of salted water to a boil in a large pot. Add pasta and cook al dente according to package directions. Reserve 1/2 cup of cooking water. Drain pasta. 3. In large bowl, place reserved pasta-cooking water, 1/4 cup Parmesan, 2 tablespoons oil, salt and pepper; stir. Add pasta and toss. Stir in reserved vegetables. Taste and adjust seasoning if needed. Pass some Parmesan cheese for optional"
Extra-virgin olive oil sautés eggplant until browned, absorbing most of the oil. Red onion, green onions, red bell pepper, and cauliflower are added and cooked covered, then zucchini is added and cooked briefly; salt and pepper are added. Small dried pasta is boiled in salted water until al dente, reserving 1/2 cup cooking water before draining. Reserved cooking water is combined with 1/4 cup grated Parmesan, 2 tablespoons olive oil, salt and pepper, then tossed with the pasta. The cooked vegetables are folded into the pasta and the dish is served with additional Parmesan as desired. The recipe yields 6 to 8 servings.
Read at Daily News
Unable to calculate read time
Collection
[
|
...
]