Egg Pasta with Farmers Market Veggies

It’s been a long time since I wrote up a recipe post, but I thought I’d get this one down before I forget it.

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This is a “what I had on hand” recipe so you can throw in whatever you have on hand too.

olive oil
1 medium onion
1 small eggplant, diced
1/4 c white wine
2 or 3 tomatoes (or a lot of grape/cherry tomatoes, but I find the big ones get more “saucey”)
3-4 cloves minced garlic
1 medium or 2 small zucchini
kosher salt to taste
1 tsp italian seasonings
1/2 tsp red pepper flakes
1 tsp black pepper
1/4 c shredded parmesan cheese
egg papparadelle (I used De Cecco in the really big box with the pasta in swirls)
optional:  sliced precooked chicken sausages

Directions:

1.  Chop and sautee onion in olive oil.  While this is happening, heat up a large pasta pot filled with water.
2.  When the onions are soft, add the diced eggplant and white wine.  This needs to cook for a while until it gets really soft and starts breaking down.  Add some salt to this layer of veggies while they cook, maybe a 1/2 tsp.  If the eggplant soaks up all of the wine, add a bit more.
3.  Once the eggplants and onion start to soften, add the tomatoes and cook until they also seem to “break down” a bit.
4.  Add the zucchini, garlic, more kosher salt, the red pepper flakes and the black pepper to the mix and let simmer.
5.  By now the water should be a rolling boil in the pasta pot.  Salt the water and add the papparadelle.  It should only take a bit to cook, maybe five to seven minutes.
6.  Drain the pasta.  Add it and the parmesan cheese to the veggies, which should now have enough liquid to serve as a sauce and coat the pasta.  Toss together.  If the veggies look like they don’t have a lot of liquid, save some of the pasta water and use that in the mixture.
7.  If you want, add protein here:  I used precooked chicken sausages but you could use grilled cooked chicken or shrimp in here as well.

Even my kids at this, including all of the vegetables, without complaint (well maybe one complaint, but that was it).  🙂  I’d definitely make this again.  I myself served my portion light on the pasta and heavy on the veggies.

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About mostlyforward

Somewhere on the journey to a better life, depending on the day...moving (mostly) forward.

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