This simple and light, spiced up Ontario greenhouse vegetable pasta is sure to be a household favourite that is simple enough to be in your dinner rotation, but also nuanced enough to be served at a dinner party!
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.
- ¼ cup (63 g) Ontario greenhouse yellow, orange or red bell peppers, finely chopped
- ¼ cup (63 g) Ontario greenhouse tomatoes, peeled, seeded and diced
- ¼ cup (63 g) eggplant, peeled and diced
- 4 cloves of garlic, minced
- ¼ cup (63 ml) dry white wine
- ¼ cup (63 g) shallots, peeled and diced
- 1 pound (454 g) dry spaghetti noodles
- 4 sprigs of fresh thyme, picked and diced
- 4 sprigs of fresh rosemary, picked and diced
- 7 basil leaves, sliced
- 1 tbsp (15 g) chili flakes
- Bring a large pot of salted water to a rolling boil, then add the dry spaghetti noodles. Cook until al dente for 10 minutes.
- 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.
- Drain the pot of water and add the cooked spaghetti noodles to the skillet.
- Sauté the spaghetti noodles, then add the chopped fresh herbs, tomatoes and chili flakes.
- Divide the noodles into 6 bowls and serve immediately.
Per serving (223 g): Calories 310, Fat 2 g (3 %), Saturated Fat 0.4 g + Trans Fat 0 g (2 %), Cholesterol 0 mg, Sodium 5 mg (1 %), Carbohydrate 60 g (20 %), Fibre 4 g (16 %), Sugars 2 g, Protein 11 g, Vit A (6 %), Vit C (15 %), Calcium (2 %), Iron (20 %). % = % Daily Value
This recipe was provided by our featured member, Ontario Greenhouse Vegetable Growers.