"Don't be put off by the designation of "stew" in the title of this delicious dish. The concoction is delicious and packed with veggies (you can add more if you wish). This mix is a scrumptious way to get vegetables happily down the kid's gullets. Use the style of smallish pasta you like best, such as penne, ziti, or farfalle."
"INGREDIENTS 1/3 cup extra-virgin olive oil 1 medium eggplant, unpeeled, cut into 1- to 1 1/2-inch pieces, about 3 1/2 cups 1 medium red onion, coarsely chopped 10 green onions, trimmed of roots and dark green stalks, white and light green portion cut into 1-inch pieces 1 red bell pepper, seeded, cored, cut into 1/2-inch pieces 1/2 head of cauliflower, cored, divided into florets 1 medium zucchini, trimmed, cut into 1-inch pieces 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, to taste"
Vegetable and Pasta 'Stew' yields 6 to 8 servings and centers on sautéed eggplant, onions, bell pepper, cauliflower, and zucchini. Vegetables are browned and gently cooked in olive oil until tender, seasoned with salt and pepper. Small dried pasta (penne, ziti, or bow-tie) is cooked al dente, reserved water is mixed with Parmesan and olive oil to form a light sauce, then tossed with the pasta and vegetables. The dish is finished with additional grated Parmesan to taste and can be adjusted with extra vegetables or seasoning for family-friendly appeal.
Read at Boston Herald
Unable to calculate read time
Collection
[
|
...
]