pasta - veg radiatorre with spring vegetables

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This recipe spruces up a jarred pasta sauce.

 

 

* Exported from MasterCook *

 

Vegetarian Radiatorre with Spring Vegetables

 

Recipe By :Bristol Farms Chef Loren Sukarto

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces Radiatorre Pasta

4 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Shallots -- sliced thinly

1 Tablespoon Fresh Garlic -- minced

1 Pound Eggplant

1/2 Pound Italian Squash (zucchini)

1 bunch Asparagus (16 to 20 ounces)

1/2 Bunch Fresh Basil -- chiffonade

1 24-ounce jar pasta sauce -- (20 to 28 ounces)

(recommend Silver Palate Balsamic Pasta Sauce)

Kosher Salt

Freshly Ground Black Pepper

 

Prepare vegetables: *eggplant: quarter lengthwise and slice about 1/2-inch

thick; *zucchini: halve lengthwise and slice about 1/2-inch thick; *asparagus:

trim and cut into thirds.

 

Cook pasta in a gallon of boiling salted water until al dente. Drain and tossed

with 2 tablespoons of Olive Oil to prevent sticking.

 

While pasta is cooking, heat the remaining 2 tablespoons of Olive Oil in a large

saute pan or a wok and saute sliced Shallots for 1 minute. Add minced Garlic and

continue cooking until Garlic turns golden, then add Eggplant and Italian Squash

and saute until tender, about 3 minutes. Add Asparagus, Basil and Balsamic Pasta

Sauce and bring to a boil. Season with Salt and Pepper. Remove from heat and

serve on top of warm pasta.

 

 

Source:

" http://www.bristolfarms.com/bf_archives/recipearchive48.html "

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Per Serving (excluding unknown items): 579 Calories; 16g Fat (24.1% calories

from fat); 16g Protein; 94g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

13mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.

 

Serving Ideas : Fresh Baked Sourdough Baguette

 

 

Nutr. Assoc. : 26044 0 0 0 0 5663 2087 0 0 0 2130706543 2130706543

 

 

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