1 package radiatorre pasta or your favorite pasta cut
Cook pasta in a gallon of boiling salted water until al dente. Drain and tossed with 2 tablespoons of Olive Oil to prevent sticking.
4 tablespoons extra virgin olive oil
2 tablespoons shallots, sliced thinly
1 tablespoon fresh garlic, minced
1 pound eggplant, cut in quarter lengthwise and sliced about 1/2-inch thick
1/2 pound italian squash, cut in half lengthwise and slice about 1/2-inch thick
1 bunch asparagus, trimmed and cut into thirds
1/2 bunch fresh basil, chiffonade
1 jar pasta sauce
kosher salt and freshly ground black pepper
While pasta is cooking, heat the remaining 2 tablespoons of Olive Oil in a large sauté pan or a wok and sauté sliced Shallots for 1 minute. Add minced Garlic and continue cooking until Garlic turns golden, then add Eggplant and Italian Squash and sauté 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.
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