So last night I tried to be Monet and make a beautiful eggplant dish, but I ended up playing the role of Jackson Pollock. Needless to say, it was a flop, but not completely. I made a really simple tomato sauce seasoned with fresh and dried herbs as well as balsamic vinegar and a little sugar for an agrodolce (sweet and sour) flavor. I should have just stuck with the simplest part of the meal! Tonight I recreated the sauce and added fresh sliced vegetables and folded it with some whole wheat spaghetti to make a truly satisfying dish...no paint splattering required ;)
The best part about this is that it comes together quickly. While you are working on the sauce, bring the water to boil for the pasta and cook the pasta. The pasta will be finished the same time the sauce is!
Spaghetti dal Giardino (Spaghetti from the Garden)
1/2 tbsp extra virgin olive oil
1/4 of an onion, finely diced
2 cloves garlic, minced
1 15-oz can petite diced tomatoes
1/2 tsp dried rosemary, crushed with your fingers
1/2 tsp dried sage, crushed with your fingers,
2 tsp minced fresh thyme
1 tbsp turbinado sugar
1 tbsp balsamic vinegar
1 medium zucchini, cut into half circles
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
salt and pepper, to taste
2 tbsp pine nuts
7 oz whole wheat spaghetti, or other long, thin pasta
1. Heat a large skillet over medium high heat and put the pasta water on to boil. Add the oil to the skillet, allow it to heat, then add the onions and cook them until they are partially translucent. Add the zucchini, peppers, and garlic; season them with salt and pepper. Saute the vegetables until they are tender and lightly caramelized.
2. Add the tomatoes, rosemary, sage, thyme, vinegar, sugar, and salt and pepper to the vegetables. Drop the heat to medium and allow the sauce to simmer as the pasta cooks. If the sauce begins to look dry and stick, add a little bit of the pasta cooking water.
3. While the pasta and sauce are cooking, heat a small skillet over medium heat. Add the pine nuts and allow them to toast. Keep and eye on them at all times because they burn quickly. Remove them from the pan when they are golden-brown.
4. Once the pasta is done, extract the bay leaf from the sauce then toss the pasta with the sauce. Serve the pasta topped with a sprinkle of pine nuts.
Servings per recipe: 4
Fat: 6.3 g
Saturated fat: 0.7 g
Cholesterol: 36 mg
Sodium: 126 mg
Carbohydrates: 39.3 g
Fiber: 7.1 g
Sugar: 7.6 g
Protein: 11.3 g
Labels: bell peppers, main course, nuts, pasta, squash, tomatoes, vegan, zucchini