Recipes | Spiced Up Ontario Greenhouse Vegetable Pasta
Spiced Up Ontario Greenhouse Vegetable Pasta
This beautiful and flavourful pasta dish pairs fresh Ontario Greenhouse Vegetables with fragrant spices and tangy chili flakes. Try it for dinner, or prep in advance to stretch into several lunches over the work week!
Ingredients
Servings
- 1/4 Cup Ontario Greenhouse Yellow, Orange, or Red Bell Peppers, Finely Chopped
- 1/4 Cup Ontario Greenhouse Tomatoes, Peeled, Seeded, and Diced
- 1/4 Cup Eggplant, Peeled and Diced
- 4 Cloves Garlic, Minced
- 1/4 Cup Dry White Wine
- 1/4 Cup Shallots, Peeled and Diced
- 1 Lb. Dry Spaghetti Noodles
- 4 Sprigs Fresh Thyme, Picked and Diced
- 4 Sprigs Fresh Rosemary, Picked and Diced
- 7 Leaves Basil, Sliced
- 1 Tbsp. Chili Flakes
Instructions
Step 1
Bring a large pot of salted water to a rolling boil, then add the dry spaghetti noodles. Cook until al dente for 10 minutes.Step 2
In a large skillet, sauté the shallots, then add the bell peppers and eggplant. Cook for 3-5 minutes. Deglaze the pan with white wine. Add the garlic and reduce.Step 3
Drain the pot of water and add the cooked spaghetti noodles to the skillet.Step 4
Sauté the spaghetti noodles, then add the chopped fresh herbs, tomatoes and chili flakes.Step 5
Divide the noodles into 6 bowls and serve immediately.Step 6
OPTIONAL: This finishing touch is sure to add an artistic flair to your pasta! To make basil crisps, pour vegetable oil (about 1 ½ inches) in a medium Dutch oven. Heat to a temperature of 300°F/149°C and add fresh basil. Using a slotted spoon, flip the basil leaves over to complete frying. Scoop out and drain excess oil on a plate lined with paper towels.
Want more delicious ways to use up the fresh produce in your fridge? Check out our full library of nutritious, family-friendly meals!