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Harvest Vegetables and Spaghetti Pasta Dinner
Pasta is a natural catchall for vegetables.
Eggplant, garlic, mushrooms, tomatoes and onions make the following Harvest Vegetables and Spaghetti Pasta Dinner recipe, but feel free to add even more vegetables.
Select ingredients, such as bell peppers or leeks, with similar quick cooking times.
Harvest Vegetables with Spaghetti
Prep Time: 10 minutes
Cook time: 12 minutes
Yield: Serves 2
Harvest Vegetables with Spaghetti Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 large garlic clove, minced
1 small Japanese eggplant, cut in 1/2-inch pieces
6 large shiitake or crimini mushrooms, sliced (see note)
2 medium tomatoes, cored, cut in 1/2-inch pieces
1/2 teaspoon crushed dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons dry white wine or dry vermouth
2 tablespoons minced fresh basil
11/2 cups cooked spaghetti
1/3 cup shredded Asiago or Romano cheese
Harvest Vegetables with Spaghetti Recipe Instructions
Heat oil in large nonstick skillet. Add onion, garlic, eggplant and mushrooms. Cook over medium heat for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add tomatoes, oregano, salt and pepper. Cook for 1 minute. Pour in wine and scrape up any browned bits in skillet. Add basil. Cook for 1 minute, just until flavors blend. Do not allow mixture to dry.
Spoon spaghetti onto serving platter. Top with vegetables and skillet sauces. Sprinkle on cheese or serve on the side.
Note: If using shiitake mushrooms, discard the tough stems.
Harvest Vegetables with Spaghetti Nutrition Facts per serving:
450 calories; 18 grams total fat; 14 grams protein; 50 grams carbohydrates; 22.5 milligrams cholesterol; 517 milligrams sodium and 6.5 grams dietary fiber.
Available at Amazon.com:
Harvest Vegetables & Spaghetti Pasta Dinner Recipe
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