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Farmers' Market Pasta

chef.julissa's picture
Ingredients
  Farfalle 1 Pound
  Extra virgin olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Red bell pepper 1 Large, cored, seeded, and diced
  White eggplant 1 1⁄4 Pound, cubed
  Balsamic vinegar 2 Tablespoon
  Pasta cooking water 1⁄2 Cup (8 tbs)
  Corn 2 , kernels removed
  Basil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Grated romano cheese 1 Tablespoon (Or As Desired)
Directions

GETTING READY
1) In a large pot, add lightly salted and bring to a boil.
2) To this, add the pasta.
3) Once cooked, drain the pasta and keep aside. Reserve the water.

MAKING
4) Meanwhile, in a Dutch oven, heat the olive oil over medium heat.
5) Add the garlic, and saute it, stirring often for a while.
6) To this, add the red bell pepper, and saute it, stirring constantly, until the peppers begin to soften.
7) Then, add the eggplant. Saute it, stirring often, until the eggplant is almost tender.
8) Add the balsamic vinegar, and simmer for 30 seconds.
9) Add the pasta water, fresh corn, and basil or cilantro.
10) Take off heat and sprinkle salt and pepper.
11) Return the drained pasta to the pot.
12) To this, add the vegetables.
13) Stir over low heat for 2 minutes.

SERVING
14) Divide the pasta evenly among 4 serving dishes. Serve hot, garnished with grated cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes
Servings: 
4

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Farmers' Market Pasta Recipe