Quick Veggie Pasta Toss
Recipe Type: Vegetarian
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This quick and easy vegetarian meal is great because it’s tasty and there’s not a lot of clean up. One thing to note is be sure to pick a “male” eggplant. If you look at the picture, you’ll notice the bottom of the eggplant has a dot. That indicates that it’s a male. The female plant has more of a slit. Female plants are better for eggplant and dishes that cook longer because they tend to have more seeds which can be bitter in a dish that has less cooking time.
Ingredients
- 1 Lb. pasta
- 2 Tbs. olive oil
- 4-5 cloves chopped garlic
- 3 medium tomatoes course chopped or a can of fire roasted tomatoes
- 1/4 cup fresh basil slivered
- roasted eggplant cut on the diagonal
- 1 can Garbanzo beans
- salt and pepper to taste
- Parmesan Reggiano to taste (optional)
Instructions
- Cook pasta al dente (firm but not hard) about 10 to 15 minutes. Roast eggplant under a broiler or hold over a gas flame until charred, let cool and slice.
- While pasta is cooking, heat skillet on medium low. Add olive oil and garlic, saute’ garlic until you begin to smell it. Don’t overcook. Add chopped eggplant, garbanzos and tomatoes. Cook tossing about in the pan, saute’ just until warm, toss with pasta, add basil and parmesan right before plating.
- Pair with a green salad.
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